Ready to Made - Spaghetti alla Carbonara

Ready to Made - Spaghetti alla Carbonara BOX by Pacco Italiano

Indulge in the rich and comforting flavors of Italy with our Ready to Made - Spaghetti alla Carbonara Kit. This all-in-one kit provides everything you need to create a traditional Italian pasta dish, known for its delicious combination of spaghetti, guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. Our kit includes high-quality ingredients such as Rummo Spaghetti N°3, Guanciale Sliced - Simonini, and Grated Pecorino Romano - Grattugiato.

Perfect for both novice and experienced cooks, our Spaghetti alla Carbonara Kit takes the guesswork out of preparing a classic Italian meal. With easy-to-follow instructions, you'll be able to whip up a delicious and satisfying dish in no time. Whether you're hosting a dinner party or simply craving a comforting meal, our kit is the ideal solution.

Each ingredient in our kit is carefully selected to ensure the highest quality and authentic taste. The Rummo Spaghetti N°3 provides a hearty and satisfying base, while the Guanciale adds a rich and savory flavor. The Pecorino Romano offers a sharp and tangy taste, and the freshly ground black pepper adds a touch of spice to elevate the dish.

Bring the taste of Italy to your kitchen with our Ready to Made - Spaghetti alla Carbonara Kit. It's the perfect way to enjoy a delicious and authentic Italian meal without the hassle. Buon appetito!

Recipe for Spaghetti alla Carbonara

Portions: Serves 3-6

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients

500g Spaghetti (( Included in this Pack from Pacco Italiano )

200g Guanciale ( Included in this Pack from Pacco Italiano )

4 large egg yolks (local sourcing)

1 whole egg (local sourcing)

100g Pecorino Romano cheese, grated ( Included in this Pack from Pacco Italiano )

1 tsp black pepper, freshly ground (local sourcing)

Salt (to taste) - (available on Pacco Italiano)

Preparation Steps

Cook the Pasta:

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to the package instructions. Reserve about 1 cup of pasta water before draining.

Prepare the Guanciale:

While the pasta cooks, cut the guanciale into small cubes or strips.

Heat a large skillet over medium heat. Add the guanciale and cook until crispy and golden. Remove from heat but leave the rendered fat in the pan.

Make the Sauce:

In a large mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous pinch of freshly ground black pepper.

Add a small amount of reserved pasta water (about 1-2 tablespoons) to the mixture to temper the eggs.

Combine the Ingredients:

Add the drained pasta to the skillet with the guanciale, tossing to coat it in the rendered fat.

Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring vigorously to coat the pasta.

Add more reserved pasta water as needed to achieve a creamy consistency.

Serve:

Plate the pasta and sprinkle with additional Pecorino Romano and black pepper.

Tips for Success

Use high-quality Pecorino Romano and guanciale for an authentic flavor.

Never add cream; the creaminess comes from the emulsified egg and cheese mixture.

Work quickly to prevent the eggs from scrambling when mixing with the hot pasta.