Spaghetti Carbonara, when properly made, is one of my favorite pasta dishes, so when I saw carbonara pizza on a menu, I took notice. I really wasn't expecting too much, but the pizza I got emulated the pasta dish really well. The pizza came with a crème fraiche sauce, speck (Italian bacon), asparagus pieces, an egg, mozzarella cheese, and black pepper. This place has a wood burning mosaic ceramic tile pizza oven, which means it works well and looks good. There was good char on the outer crust. You often see hot spots, but here the char was even all over. The pizza was very moist. The broken egg yolk was firm on top but still a little runny below, and the white of the egg had run over most of the pizza but it was nice and moist as a lot of it was covered in melted cheese. I could taste the egg, and the black pepper added a nice accent. There was some welcome crunch and freshness from the asparagus and some nice saltiness from the speck. The crust, even with the char, was soft and chewy like the al dente spaghetti would have been.
Location: Caffe Calabria, 3933 30th Street, San Diego, California. Date: July 17, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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