Audio of this video in Spanish.
Read all the details I wrote about this restaurant and know about more dishes in the Part 1, Part 2, Part 3 and Part 4 of this series.
Fun fact: For some the word carbonara comes from carbone, which in Italian is the name for coal, and it's believed that the name of the dish has its origin in the typical dish of charcoal makers in the Apennines (called carbonari in Italian).
Macaroni carbonara: The pasta was made by hand, one by one, of Iberian ham broth jelly, having a very powerful ham flavor and at the same time being very soft texture, almost without having to chew it. It had cheese and bacon cubes on top and then the waiter would add a special thick cream that was also very tasty, he would grate Parmesan and bring the pepper shaker to you so you can add pepper to taste.
Adding the special thick cream.
Grating Parmesan after mixing the pasta with the cream.
About to put it lots of pepper.
Overall evaluation of the restaurant: 10 points out of 10.
Video and photographs taken with my Samsung Galaxy S20 Ultra 5G camera.
Fun fact taken from Wikipedia.
ā¶ļø 3Speak