1:42 AM Carbonara After a Sold-Out Service

After a sold-out dinner service, I made myself a late carbonara with Calabrian ’nduja. It’s not a traditional carbonara, but the technique remains the same: controlled heat, a stable egg-and-cheese emulsion, and just enough pasta water to bring the sauce together. The ’nduja adds heat and depth without overpowering the dish. Filmed in the restaurant at 1:42 AM, after service.