Pasta - 5 Minute Freewrite Day 40

As a sign of my impurity, I don't have any photo of pasta, but I have this photo of a lasagna once I did, that's close enough

Oh, my ancestors, forgive me!
I have committed horrible faults, I am the disgrace of all my race, my soul is forever stained by the abominations that I have done!
I can not sleep at night, I see the infinite line of mothers and grandmothers, and even some father, with their wooden spoons pointing as a sign of accusation towards me, I feel the weight of centuries, of generations, of all my culture, to judge me guilty, irremediably guilty.
Guilty of having split the individible spaghetti.
Guilty of having negligently left overcook the un-overcookable pasta.
Guilty of the crime of cream in the sauce, of the perversion of bacon instead of guanciale, of the promiscuity of tomato sauce with pesto, of the replacement of noble pecorino cheese with the base grana, and of the barbarism to put the canned tuna directly on pasta.
I'm guilty of having eat pasta heated hurriedly in the microwave, pasta with any leftover from the dark dungeons of the fridge.
I'm not worthy of belonging to my own race. Punish me! Delete me from the category of the Pure and the True ...

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Notes:

Guanciale is made of cured pork jowl, bacon generally comes from pork belly.

Pesto is a sauce made in many different ways in different regions of Italy. The most common is the pesto alla genovese (from the city of Genoa), that is a green, raw, sauce made of basil leafs, pine nuts, olive oil, garlic, and a mixture of parmigiano reggiano and fiore sardo cheeses, crushed together.

Pecorino is sheep milk cheese. In the carbonara, amatriciana, cacio e pepe and all the pasta dishes coming from Rome and surroundings, you should use pecorino romano, that is hard and salty; in the pesto alla genovese, you should use fiore sardo, that is a softer, more aromatic kind of pecorino coming from Sardinia island.

Grana, or better grana padano, is a kind of Northern Italy hard, seasoned, cow milk cheese, very similar to parmigiano reggiano, but a bit cheaper.

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This post is part of the 5 Minute Freewrite Contest.

This is also done with The Most Dangerous Writing App and only a little editing for typos and the notes.

All images are my own unless otherwise cited.

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