Carbonara, with artisan guitar pasta and selected cheek and pecorino.
Description: Classic of Roman cuisine and of the Antica Pesa restaurant, proposed with a format of artisanal pasta. Selected cheek and pecorino cheese complete the recipe making it unique.
Preparation: Keep in the fridge for max 2 days. Brown the bacon in a low heat pan without adding anything, until it is golden brown and crispy. Separately, in a bowl, pour the sauce contained in the vacuum. Add the previously cooked pasta for 12 minutes in salted boiling water. Stir quickly until the sauce is sufficiently mixed (add a little hot water if it is too dry, or add pecorino if it is too slow). Serve and garnish with the crispy bacon.
Allergens: sulfites, grains, eggs, dairy products
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