The Carbonara Pasta Kit
The Kit includes:
-500g spaghetti chitarra Verrigni
-300g guanciale stagionato
-300g pecorino romano DOP buccia nera (Grated cheese)
-6 large free range eggs “rich yolk”
-8 g black pepper grounded
1-Heat a bit of olive oil in a large pot over medium heat. Add the guanciale (cut in cubes approx 1 cm) and let it cook until crispy.
2-In a bowl put 3 whole eggs and 3 egg yolk and mix it with the grated pecorino cheese and black pepper until smooth.
3-Bring a large pot of water to boil, season with salt, add pasta and cook. Stirring occasionally until 1 minute before “al dente”. Drain, reserving a bit of pasta water.
4-Transfer pasta in the pot with guanciale over low heat, add the egg and cheese sauce and ½ cup of pasta water, stirring until creamy. Divide pasta among four plates and add some grated pecorino cheese on top.
- ALLERGENS:GLUTEN, DAIRY, EGGS