Guerra

Ingredients

Fresh Pasta

160 g

Crema Carbonara

50 g

Bacon / Guanciale

30 g

The ideal cream for making traditional “Made in Italy” first recipes.

Suggestions for the preparation of the recipes

1. Creams should be used at ambient temperature
2.  pasta should be mixed and dressed in a steel bowl not to dissipate the heat of the whole preparation
3.  A little amount of the water used for cooking pasta could be added to the creams for diluting them
4. Pasta should not be stirred on the stove

RECIPE

Fry in a pan the pancetta (or bacon or guanciale), meanwhile boil the pasta and drain it very “al dente”, finishing its cooking in the pan with the fried guanciale and adding the cream

Proportions for the dressing of pasta

Fresh Pasta = 160g pasta – 50g cream
Dried Pasta = 100g pasta – 50g cream

DISCOVER CARBONARA