Spaghetti alla Carbonara
When we first went to Italy, we sampled pasta carbonara and instantly fell in love. Simple. Delicious. It is a decadent demonstration of simple ingredients combined into a wonderful dish. We couldn't get enough. It seemed like at every osteria, trattoria, or ristorante we entered someone ordered the carbonara. Everyone else was instantly jealous. It's just that good.
When I was a kid, there were three kinds of cheese: Cheddar, Mozzarella, and Velveeta. Turns out Velveeta isn't even technically cheese. Rather, it is a semi soft orange shelf stable chemical compound created by a Swiss cheesemaker named Emil Frey. Frey was banished from Switzerland to upstate New York where he plotted his revenge. In a fit of cruel genius, he created Velveeta by combining whey, milk, milk protein, modified starch, canola oil, cheese culture, and various emulsifiers. No need to suffer, turns out the world is full of cheese that is magical, wonderful, and beyond delicious.