The Insatiable Food Snob: A Journey Through My Obsessive Eating Habits

Every food enthusiast has their quirks, and for me, that's a penchant for cheese. When it comes to dishing up a meal, I demand perfection. The minutiae in cooking can make or break a dish, and if the name involves cheese, well, let's just say it might as well be poison to me. Cheesecake, for instance, is off the menu entirely because the mere mention of cheese sends me into a frenzy.

From Prime Beef to Toasted Bread

When it comes to cooking, my standards are bordering on ridiculous. I virtually always opt for toasted bread and prime beef over the more commonplace varieties. However, when dining out, I become less particular and yield to the grace of my host's culinary skills. It's not that I'm afraid to try something new; it's just that I have a long list of foods that I'm picky about.

The Great Picky List

Among the foods that I consider picksy, I have a particular distaste for suvaki (as in, the grilled meat or potatoes) and any variety of fried chicken, among other items on my list. I have a special affection for the traditional Italian dish, spaghetti carbonara, but only if it is made by a true Italian. Here's why:

Why Spaghetti Carbonara is the Ultimate Obsession

There's something magical about simplicity in cooking. Spaghetti carbonara is a prime example of this concept, with only five ingredients: thick spaghetti, guanciale (or pancetta if guanciale is unavailable), eggs, and pecorino Romano cheese. Oh, and let's not forget the black pepper, but it must be the freshest and finest. Any deviation from these ingredients, such as using milk or cream, would result in a culinary massacre, in my opinion.

Ingredients That Make the Perfect Spaghetti Carbonara Spaghetti: Thick spaghetti or bucatini is my choice, but other shapes work just fine. Rigatoni, while not ideal, is an acceptable substitute. Meat: Guanciale is the traditional choice, followed by pancetta if necessary. Pork products from other regions are strictly forbidden, especially American bacon. Eggs: Yolk-heavy for flavor, one egg to two yolks in each serving is the magic ratio. Cheese: Pecorino Romano is best, but Parmigiano-Reggiano can be a acceptable substitute, preferably a 50/50 blend. Pepper: A freshly cracked black pepper is a must, with nothing else for seasoning. No cream allowed, no matter what. A Small Deviation Emerges

There is one instance where my standards slip, and that is when I have to rely on a recipe. In those cases, the guanciale and cheese take center stage, and the salt is a mere formality. But if you must add some, it's okay, just don't go overboard and attract deer in your yard!

Conclusion

I've only touched the surface of my picky eating habits. While I am picky about quite a few things, I have an even more severe case with carbonara. For a dish that is inherently simple, the quality of the ingredients and preparation are paramount. Whether you're cooking at home or dining out, these picky habits reflect my love for high-quality, authentic ingredients. So, next time you think about making spaghetti carbonara, remember to keep it simple and true to its roots.