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Here is the original recipe of the Italian carbonara sauce! A little treat.
Monteu Roero (Piedmont)
Water, Italian pork meat 40% (fresh bacon, 25%, pillow 15%), Pasteurized egg yolk 12%, Onion, Extra virgin olive oil, Corn starch, Salt, Sugar, Black pepper. Acidifier: citric acid. Preservative: Sorbic acid, sodium benzoate.
Net weight: 190gr
This excellent sauce can be enjoyed with thin and long pasta (tagliatelle, spaghetti or linguine). After you have cooked your pasta and warmed your sauce, all you have to do is sprinkle your grated pecorino Romano dish!