LIVING AND TRAVELLING IN THE VENDÉE

Of legend, World War II & Hollywood In order to tell you how I came up with this dish, I have a confession to make. I can count the number of times I’ve eaten ‘Fettuccini Alfredo’ (a staple on many Italian-American restaurant menus) on one hand, and truly enjoyed it maybe twice. The same is true for Carbonara. The best Carbonara I’ve ever had was in Nantes, on a balmy Friday night outside on a terrace, and the only reason I know it was the best is because that night I had a taste from my husband’s plate. He loves Carbonara. I seldom order it. I’ve never seen him order Fettucini Alfredo. But we do love cream sauces. So, when he asked me one day to make Carbonara, I came up with this recipe quite on a whim. I won’t lie. It is scrumptious. One might say sinful. Writing up …