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 – choose 1 of 2)

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 Arrotolata
Pork belly seasoned with salt, black pepper, and spices, rolled and dry-cured. Leaner than guanciale, pancetta delivers a salty, slightly spicy flavor with less richness — perfect for a lighter Carbonara.

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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