Practicing my Carbonara technique for culinary school. 🍝 Working on that silky emulsion without overcooking the eggs. Does the sauce consistency look professional enough or should I aim for something a bit tighter? Would love some feedback from fellow home chefs!
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
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1200 Calorie Diet August 9, 2025Today’s Breakfast: Another bits Meal of Brie Cheese, Crispbread, Sliced Tomatoes and Grapes ~ 310 Calories
