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Flour, Bakery

Pasta, Couscous, Rice

Tomato, Olive Oil,
Vinegar

Cold Cut,
Salami, Sausage

Italian Cheese

carbonara combo

Carbonara At-Home Combo (4–5 servings)

45.000 ₫ – 495.600 ₫

Carbonara At-Home Kit – Serves 4–5. With authentic Italian Guanciale or Pancetta and premium cheeses, this set lets you recreate the rich, traditional taste of classic Carbonara right in your kitchen.

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Bring the Taste of Italy Home with Our Authentic Carbonara Kit – complete with all the essentials you need to cook a traditional Carbonara for 4–5 people. You can choose your favorite cured meat & cheese, all imported directly from Italy to guarantee the most authentic flavor.

Cured Meat (300g)

Guanciale
Pork cheek cured with salt and spices, naturally air-dried for several weeks. With its high fat content, guanciale releases a rich, savory fat when pan-seared — the soul of a traditional Carbonara.

Pancetta Tesa Affumicata

Pork belly is cured with salt, black pepper, and traditional spices, then naturally smoked and aged until fully matured. Compared to Guanciale, Pancetta Tesa has less fat, a flatter structure, a more pronounced savory saltiness, and a distinct smoky aroma.

Cheese (200g – choose 2 of 4)

Pecorino Nero (2 months aged)
Sheep’s milk cheese from Tuscany, short-aged for a mild flavor, not overly salty, with a firm texture. Ideal for those who prefer a gentler, easy-to-enjoy cheese profile.

Pecorino Toscano (12 months aged)
Longer-aged with a more complex flavor — mildly sweet with notes of hay and dried fruit. Firm and easy to grate, it adds depth to your Carbonara sauce.

Parmesan Essenza Italiana (16 months aged)
Full-bodied, lingering flavor. Made with vegetarian rennet and free from additives, suitable for vegetarians.

Parmigiano Reggiano (30 months aged)
Aged longer for bold notes of hazelnut, caramel, and strong umami, with a deep, slightly spicy finish. Ideal for those seeking the most intense, gourmet Carbonara experience.

Carbonara Recipe (4–5 servings)

Ingredients:

  • 300g Guanciale or Pancetta

  • 200g cheese (choose 2 from the list)

  • 4–5 egg yolks

  • 400–500g Italian pasta (Spaghetti, Rigatoni, or Bucatini)

  • Black pepper, salt

Method:

  1. Prepare the cured meat

    • Remove the rind (if any).

    • Slice guanciale/pancetta into bite-sized pieces.

    • Pan-fry on medium heat (no added oil) until golden and crisp.

    • Set aside, keeping the rendered fat in the pan.

  2. Cook the pasta

    • Boil pasta in salted water until al dente (as per package).

    • Reserve ½ cup of pasta water before draining.

  3. Make the cheese–egg–pepper mix

    • Finely grate the cheese, combine with egg yolks, and freshly ground black pepper.

    • Remember: Italian hard cheeses are naturally salty — add extra salt only if needed.

    • Whisk until smooth and creamy.

  4. Combine

    • Toss hot pasta with the egg–cheese mixture quickly so the residual heat gently cooks the eggs into a silky sauce.

    • Add reserved pasta water gradually until you reach the desired consistency.

  5. Finish & serve

    • Mix in the crispy guanciale/pancetta.

    • Top with more freshly ground black pepper and extra cheese.

    • Serve immediately to enjoy Carbonara at its authentic best.

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Variant

Bucatini 500g, Essenza parmesan 100g, Guanciale 100g, Guanciale 600g, Paccheri 500g, Pancetta smoked 200g, Pappardelle 500g, Parmigiano 30 months 100g, Pecorino Nero 2months 100g, Pecorino Toscano 12months 100g, Rigatoni 500g, Spaghetti 500g, Tagliatelle 500g, Tomato Passata 680g

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