Food porn 🤤

So this weekend I played around with some non-ketogenic cooking (that’s a first) and made some bucatini with a carbonara variation - I’m using the word “carbonara” very loosely. It has:

~ butter (plenty of)
~ garlic
~ yellow diced onions
~ parsley
~ black pepper
~ Spanish saffron (yes, i love it - hence the coloring)
~ one egg yolk
~ and some Parmesan, Romano and Asiago

It came out pretty damn good but I still didn’t feel it was where I wanted it to be. I’ll keep trying I suppose 😛