MANY THINGS HAPPENED SINCE MAY...

At the beginning of June, after submitting my last essay, I went in the Alps for a long weekend. The weather wasn't good enough for serious hiking, but I went for walks instead.

Pizzo Scalino (3323m) looked angry...

Still quite a bit of snow around...

Rather cold at the lower damm at Campo Moro...

Merenda time! My favourite spot is Gelateria La Rosa.

The ice-cream here is amazing. In winter they serve an amazing hot chocolate in an extraordinary variety of flavours!

A walk through Pian del Lupo (Chiareggio). What a lovely house! I wish it were mine...

Scary bridge... not really, it is actually quite sturdy.

Clean, fresh water!

The weather seemed to improve...



Lunch at Locanda Pian del Lupo (Plain of the Wolf Inn). From the outside it looks like a hotel and you wouldn't stop unless you knew that inside...

... there is a lovely and welcoming restaurant.

Traditional environment and food. Excellent quality and not expensive.

Tasting selection: manfrigole (in front), risotto with Porcini mushrooms and pizzoccheri. Delicious!

Venison steak...

Since I was full after the tasting selection, I asked the waiter for a tiny bit of venison stew with polenta. He mumbled something and brought me this... BUCKET!

I made my best effort, but couldn' finish it. So tasty though!

After such a feast an espresso is badly needed to kick-start my digestion. Haha, flavours of home :)

MY BESPOKE CARBONARA

My carbonara is one of the favourite dishes of my dinner guests. Marco from Naples especially is a big fan and requests it every time he comes over.
There isn't anything fancy or special about my recipe. In fact, it is one of the most basic recipes I know.
There is only one main rule for me when I make carbonara: ABSOLUTELETY NO CREAM!

Here is what you need for 2/3 people:

100g smoked, diced pancetta
2 eggs
50g of grated grana padano (or parmesan)
50g of grated pecorino romano
3 table spoons of olive oil
250g spaghetti (or linguine)
salt
pepper

Boil a big pot of salted water.
In the meantime mix the grated cheese with 1 whole egg and 1 yolk. Beat the mixture with a fork until you obtain a creamy texture. Add salt and freshly grinded pepper. If you don't have the pecorino, just use 100g of grana or parmesan.
Once the water is boiling, add the pasta. Cook it very al dente. About 2 minutes before the pasta is cooked, fry the pancetta with the olive oil.
Drain the pasta and transfer it in a large bowl, preferably warm. Pour the egg mixture onto to pasta and mix well. Then pour the pancetta while the oil is still frying. Mix again. The warmth of the pasta and the hot olive oil will cook the egg. This is why it is important that your pasta is cooked al dente. If not the temperature will overcook it and the mixing will make it mushy. Nothing worse than overcooked pasta!
Check that the carbonara is seasoned enough and serve at once.

Useful tips in case of disaster: if the pasta is too dry drizzle with cold olive oil; if too "slimy" sprinkle with cheese. It shouldn't happen with my recipe though ;)