Well yes, the one you can glimpse is my carbonara.
Looks good, right? Not just any carbonara, but the dish I’m proud of.
It hasn’t been long since I got into cooking, but one thing was clear to me from the start: if you use good ingredients, you are already halfway there. Of course, quality has a cost, but the result is such that I prefer to eat less, but better.
If you use a good pecorino, not too salty, if you use a “less commercial” pasta (which in the end means about one euro and a half difference…), if you use proper guanciale, then by putting together passion and a bit of technique, the result comes quite easily.
Is it an unreasonable expectation for a 19-year-old to want high-quality ingredients? Maybe.
Perhaps it becomes even more so when—if my carbonara turns out well—the desire to drink well also arises.
Here we touch on a sensitive point.
If it is true that with a few extra euros you can manage a higher-quality grocery cart, with wine there might be a bit of a problem.
But there are solutions. For example, making a small investment and buying a pump and stoppers to vacuum-seal an open bottle: a small remedy to make the wine last a few more days. Or, even better, forming a group, getting together with friends so that the cost of a bottle can become affordable for everyone.
I prefer the second option.
After all, what is more social than a nice glass of wine?
PS.
Give me a shout when you want to be involved in sharing a bottle (which, more often than not, I end up finishing with my father).
