Carbonara Perfetta Kit

Carbonara is the Queen of Roman pastas, (the word is feminine in Italian), and a staple on every menu in the eternal city.

It is one of the more technical dishes in the pasta world, with the sauce coming entirely from the emulsification of eggs, aged cheese and the rendered fat of cured pork.

We have spent a lot of time getting this one right, and we are quietly proud of where it has landed.

This recipe was born out of many long sessions with my friend Juri from Pesaro, an Italian cookbook called Italia Squisita, and a considerable amount of pasta. Italia Squisita asks high-profile Italian chefs for their take on the classics and is written entirely in Italian, which was half the fun.

You can see where Juri and I scrawled our notes all over our copy in the images.

Your kit contains a pouch of carbonara sauce with pancetta lardons already folded through, a small pot of freshly grated Parmesan, and your fresh pasta.

Sauce Ingredients: Evaporated Milk, Water, Egg Yolk, Pancetta, Parmesan (Milk), Pecorino Romano (Milk), Pancetta Fat, Peppercorn, Salt. Contains: Egg, Milk

Pasta Ingredients: High Grade Flour (Wheat), Durum Flour (Wheat), Whole Egg, Egg Yolk. Contains: Wheat, Gluten, Egg

Topping Ingredients: Parmesan (Milk). Contains: Milk

Full dish contains: Wheat, Gluten, Egg, Milk

Each kit is a double portion, 200g of pasta, 160g of sauce. Because good food is always better with someone else at the table. Or just you, twice.