Spaghetti Carbonara

Spaghetti Carbonara
chef

Monica Copetti

Menù Ingredients Menù Ingredients

450 g. Sugo alla Carbonara - Carbonara Sauce - CB1

Other Ingredients

100 g. Pecorini Cheese Grated

100 ml. Heavy Cream

600 g. Spaghetti

Serve 6

Cook the spaghetti in boiling salted water. In the meantime, pour the Carbonara sauce into a saucepan  and let it oxygenate over high heat with few tablespoons of pasta cooking water and the heavy cream. The sauce is ready when it becomes creamy. Toss the spaghetti cooked al dente in the sauce  and serve with a sprinkle of grated Pecorino romano cheese.

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Sugo alla Carbonara - Carbonara Sauce
Gluten-free

Sugo alla Carbonara - Carbonara Sauce

Meat and game based condiments

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