Carbonara, the fragrance is a really interesting take on Carbonara, the unctuous peppery, pasta dish, wherein he expresses those savory elements through a gourmand experience: there’s a plush, creamy amber vanilla, an earthy, faintly smoky brown sugar, coconut milky with a gentle salinity, and a trio of peppers that prickle enigmatically. It’s wrapped up with a woody, boozy velvety aspect that I can’t associate with the dish at all, but it provides a rich, aromatic *something* which reigns a fragrance that might also be at home on a dessert cart. I want to try all of this perfumers offerings and I might eat them, too