Bigoli alla Carbonara with Premium Pancetta & Parmigiano Reggiano 12 Months
premium carbonara
restaurant quality pasta made at home
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making the pasta at home

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Bigoli alla Carbonara with Premium Pancetta & Parmigiano Reggiano 12 Months

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 bigoli pasta - in our opinion bigger, chewier and better than spaghetti - sop up this luxuriant sauce.

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.

Photo: @onehungryasian

Pici (165g, 454kCal): Wheat Flour, Egg, Durum Wheat Flour, Salt

Carbonara Sauce (160g, 174kCal): Cream (Milk), Pancetta (25%), Parmesan Cheese (Milk), Egg Yolk (18%), Water, Black Pepper

Parmesan: (8g, 42kCal): Parmesan Cheese (Milk)

Download recipe card here

METHOD

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the bigoli 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.
  3. 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.
  4. Transfer the bigoli to the sauce and toss together to coat. Scatter with the Parmigiano Reggiano. Buon appetito.

Story

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 bigoli pasta - in our opinion bigger, chewier and better than spaghetti - sop up this luxuriant sauce.

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.

Photo: @onehungryasian

Ingredients (allergens in bold and underlined)

Pici (165g, 454kCal): Wheat Flour, Egg, Durum Wheat Flour, Salt

Carbonara Sauce (160g, 174kCal): Cream (Milk), Pancetta (25%), Parmesan Cheese (Milk), Egg Yolk (18%), Water, Black Pepper

Parmesan: (8g, 42kCal): Parmesan Cheese (Milk)

Recipe Card

Download recipe card here

METHOD

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the bigoli 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.
  3. 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.
  4. Transfer the bigoli to the sauce and toss together to coat. Scatter with the Parmigiano Reggiano. Buon appetito.