Distractingly fragrant with bacon, this is a rare carbonara I genuinely enjoy. The sauce hits the point of creaminess that suits me well, being not too thick nor watery. Also, because the chef cooks it with stock, it doesn't thicken as it cools making it "jelak" to eat after a while. Done al dente, the fusilli was a little firm and pleasantly chewy which is how I prefer my pasta. The highlight though has to be the gorgeous onsen egg. When broken, it let flow glorious goldenness all over. Perfect!