For the main, we got carbonara! The creamy pasta, touched by swirls of olive oil and covered first in crisp, juicy bacon, then a smattering of grated Parmesan was divine. On the first bite, I’d think even the most errr gastronomically-challenged person can intuitively tell that the pasta is made in-house; each strand is highly irregular, with a dense floury texture that is a welcome change from the mass-produced smoothness that we’re so used too! Coupled with the generous portion, we were surprisingly stuffed by the end!

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