Pasta Carbonara

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Ingredients

For 4 persons

• 500g pasta

• 250g Guanciale

• 4 eggs

• 200g Parmesan

• Salt & pepper

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Our recipe

Our pasta carbonara is a tribute to pure craftsmanship: creamy, velvety sauce with crispy guanciale, carefully prepared from Menapii pigs.
Finished with a hint of black pepper and freshly grated Parmesan cheese, this classic dish offers a refined taste experience that combines tradition and quality."

Preparation

• Bring a large pot of water to a boil. Add a pinch of salt.
• Cut the Guanciale into cubes or strips (approx. 1 cm).
• Fry the Guanciale over medium heat until crispy. (approximately 5 to 7 minutes)
  There is no need to add extra fat.
• Cook the pasta al dente, reserving a cup of the cooking water.
• Meanwhile, beat the egg yolks and mix with the Parmesan cheese.
  Season with black pepper.
• Mix the pasta with the Guanciale and add a dash of cooking water.
• Remove from heat and add the egg and Parmesan mixture.