Much like the movement of haute fashion, the zeitgeist of modernist foodie-ism is to either find clever ways of manipulating the everyday ingredient into something new and thrilling, or incorporate an unconventional element into an otherwise mundane dish to add an unexpected dimension. To take an ordinary block of egg-topped focaccia and add a blot of bluefoot mushroom foam would instantaneously transform it into something exotic, yet familiar. I take friendless pleasure in spending my time embellishing comfort dishes with tasteful nuance that draws in the everyday person while appeasing the adventurous-minded simultaneously, and I think this recipe does just that.
My love for pasta knows no bounds, just as the girl with bangs knows no sex. If eating pasta for every meal was acceptable and not a detriment to my boyish frame then I would do so. The fact is that pasta is really not that great for you in the mountainous heaps that I wish to consume it, but please don’t mention this to the Italians. Not that they would take heed to your feeble attempt at a balky dissuasion, but if you favor your teeth you’d be well off to keep them hidden behind closed lips that don’t speak ill of pasta.