Exploring European cuisine

The famous Chocolate Souffle held up! — Photos: SHAARI CHEMAT / The Star

The classic carbonara owes its creaminess to egg yolk and cheese. There’s no cream at all. At Marco Creative Cuisine, all it took was a fork twirl of the Carbonara Pasta and I was hooked.

An absolutely scrumptious carbonara spaghetti topped with strips of fried gianciale, it was finished with a flourish of grated grana padano. The smoky and rich gianciale, and flavourful creamy egg yolk sauce was simple but so well-executed. Every strand of the al dente pasta was well-coated. I would say it was one of the best carbonara I’ve tasted.