This Sea Urchin Carbonara: the very first carbonara I was willing to try, and the only one I fell head over heels in love with. Back then it was served as a much smaller portion, with a thicker uni cream sauce and way more bacon. Today though, portion's larger, bacon's lesser, and uni cream is sweeter and more buttery than I recall. The pasta's still as fantastic as before, perfectly al dente with a nice bite to it; but the sauce I fell in love with ain't the same no more. Biggest annoyance: the butter separates halfway into my meal.