Spaghetti carbonara

Spaghetti carbonara

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The manifesto of a proper carbonara sounds revolutionary: Not even egg yolks (only whole eggs), nor pancetta should properly be in the pot, no butter, no oil... We’ve all been doing it wrong all these years: proper carbonara is made with whole eggs, pepper, guanciale (cured pork jowl) and pecorino romano.

You will need

A big pot (or 2*), a frying pan, a colander, a ladle (whose volume you approximately know) and a wide (preferably metal) bowl

Your pack serves 2 as a main and contains:

A bundle of spaghetti, made by Gentile in Gragnano

Guanciale (cheek-&-jowl bacon), already cut into lardons

Bright yellow Italian eggs mixed with pecorino Romano and lots of pepper


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain gluten, eggs and ewe’s milk cheese

Enjoy with a bottle of the Refosco, from Friuli. Soft and quite simple, but with enough guts to work, and black pepper on the finish.