Empire of Carbonara

Delivery

This product is delivered by DHL with tracking number.

Chilled packaging boxes that maintain an internal temperature during transit.

Eco-Friendly Water Pack

Method

• Bring a large saucepan of water to the boil. Salt the water (around tbsp per litre).
• Cook the pasta in the boiling water for 2 minutes. Stir regularly to prevent sticking.
• Whilst the pasta cooks, pan-fry the pancetta (guanciale) in a frying pan on a medium-high heat until crispy.
• Lower the heat on the pancetta (guanciale) pan and add the carbonara sauce. Take care to ensure that all of the sauce is squeezed from the pouch.
• Add 30 ml (2tbsp) of the pasta cooking water, stir well to combine with the sauce and heat until steaming, then turn off the heat.
• Lift the pasta out of the water and add to the sauce. Toss together so that the sauce coats the pasta.
• Serve topped with the grated cheese.

Buon appetito!

Ingredients / Allergens

Allergens in BOLD & CAPITALISED:

Fresh Pasta (48%) (Durum WHEAT Semolina, Water), Carbonara Sauce (37.5%) (Water, Liquid EGG Yolk, Pecorina Romano Cheese (Whole Sheep’s MILK, Salt, Rennet), Grana Padano Cheese (MILK, Salt, Rennet, Preservative: Lysozyme Egg’s Protein), Unsalted Butter (Cow’s MILK), Rice Flour, Pork (2%) (Pork Meat, Salt, Smoky Flavour, Antioxidant: Ascorbic Acid (E302); Natural Aromas, Preservatives: Sodium Nitrite (E250), Potassium Nitrate (E252)), Cracked Black Pepper, Salt. Pancetta (12%), Italian Grated Cheese (MILK, Salt, Rennet, Preservative: EGG Lysozyme, Anti-Caking Agent: E460).

Nutrition

Calories per serving: 828 Kcal

An adult needs around 2000kcal per day

Following nutritional information is per 100g:

Energy 1019 KJ

Energy 242 Kcal

Fat 8.9g

Of which saturates 4.4g

Carbohydrate 28.3g

Of which sugars 0.9g

Protein 11.6g

Salt 0.83g

About This Dish 

Back at the history, in the 1944 an American soldier sorted spaghetti but it was so poor that he added at the pasta his ration K, the preparation for all soldiers. It was composed by powdered eggs, bacon and liquid cream. The result was perfect… Carbonara was born like this, almost by accident!!

The news ran in all the district and everyone wanted to taste this new dish. After this, the recipe got better and all ingredients balanced.

On 1946 the dish had already spread to Rome, after its release. The first tavern which served Carbonara in Rome was been in the Vicolo della Scrofa. The dish later has also spread in the rest of Italy and in the rest of the world.

From the other version, carbonai (charcoal burner), also called carbonari in Rome, invented Carbonara. They prepared this dish from ingredients easy to find and store. It can be an evolution from a dish of ancient Lazio origins called “cacio e ova” (cheese and eggs). According to this theory, black pepper of the Carbonara would resemble the same soot-stained charcoal burners.