Spaghetti alla Carbonara, the hedonistic Roman classic, is thought to have its name derived from when charcoal burners used to cook the dish over campfires. In true Pasta Evangelists style, we’ve taken this classic, comforting dish to new heights, presenting a gloriously creamy carbonara in which our tangles of fresh scialatielli pasta.
Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains Italian eggs, sumptuous cream, freshly ground black pepper and decadent Parmigiano Reggiano, aged for 12 months to bring out its tangy depth of flavour. Be transported to Roma by this classic dish with a distinctively premium twist.
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Ingredients (allergens in bold and underlined)
Scialatielli (165g, 454kCal): Durum Wheat Flour, Water
Carbonara Sauce (160g, 174kCal): Cream (Milk), Pancetta (25%), Parmesan Cheese (Milk), Egg Yolk (18%), Water, Black Pepper
Parmesan: (8g, 42kCal): Parmesan Cheese (Milk)
- Bring a large saucepan of salted water to the boil.
- Cook the scialatielli in the boiling water for 4-5 minutes until ‘al dente’ (check a strand before removing from the pan). Stir often to avoid the strands sticking together.
- Whilst the pasta cooks, put the sauce and pancetta in a pan over a gentle heat and heat until steaming. Once steaming, turn off the heat.
- Transfer the scialatielli to the sauce and toss together to coat. Scatter with the Parmigiano Reggiano. Buon appetito.