Perfection. I read that you've been practicing the reverse sear dozens of times. What cut do you usually choose, at what size, and how much do you usually spend on them?

>Italians themselves don’t even make their own pasta while I was living there, they just buy it dried.

Good lesson for you fresh pasta purists

>you can get al dente pasta from fresh pasta?

No you can't.

>Sicilian immigrants

Pretty sure flour-and-egg fresh pasta is a more north thing. Try flour-and-water. Carbonara isn't meant to be egg on egg, so works best with flour-and-water.

Reverse sear? Sous vide?