Kirstin: Of course, for the ultimate carbonara recipe, you have to use the one from the Zuni cookbook, which has two kinds of cheese.
Tom: And broad beans.
Kirstin: We used to have it in San Francisco when it was broad bean season and we could buy them from Preston!
Kirstin: Indeed. I’ve never had a bad carbonara. Have you?
Tom: Oh yes you can. It can be swimming in watery cheesey goo. This is a proper sauce. You would stick it to the wall if you threw it.
Ella: Anything you threw at a wall would stick if you threw it hard enough.
Kirstin: And what do you think of this Ella?
Ella: Edible. Kind of nice actually. You know when you eat food and it makes you feel like wow, I ate food and it made me feel full.
Tom: It is quite substantial. And probably very good food for you in the middle of the exams, no?
Ella: Also it’s CARB-onara.
Tom: I like that you add the pasta water a little bit at a time.
Kirstin: Yes, I’ve had thirds. I should make this again. But not too often…