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Carbonara Pasta with Guanciale Cooking Recipe Kit serves 2 Created by Chef Enzo Neri - Chefs For Foodies

SKU 2885-ENZ93123
Original price £18.00 - Original price £18.00
Original price
£18.00 - £18.00
Current price £18.00
Carbon-neutral shipping with Shopify Planet
Carbon-neutral shipping on all orders

  • De Cecco spaghetti: Durum Wheat Semolina Pasta
  • Egg yolks: Free-range, pasteurised.
  • Guanciale (pork cheek): Pork Meat, Natural Flavours, Salt, Pepper, Garlic, Sucrose, Dextrose, Antioxidants: E300, E301; Preservatives (E250 - E252).
  • Pecorino cheese: Pasteurized Sheep's MilkMilk Enzymes, Salt, Rennet.
  • Parmesan cheese: Parmigiano Reggiano Cheese (Milk)

    Gluten, Milk, Eggs


    Cooking: Our recipes come as video tutorial with a step by step chef demonstration or beautifully design Method card, simply follow the instructions and recreate a culinary masterpiece from your kitchen. Ingredients should be cooked and consumed within 48 hours of receiving your box, as your food may not remain fresh.

    Storage: Keep in the fridge until ready to cook

    Shelf life from date of production (days): Cook within 2 days of delivery

    Delve into authentic Italian cuisine with our Carbonara Pasta With Guanciale recipe kit, curated by the distinguished Chef Enzo Neri. With roots in Citta’ di Castello, Umbria, and a rich background that includes work at the esteemed Michelin Starred Il Postal, Enzo's journey through the gastronomic worlds of London, Dubai, New York, and beyond has been marked by innovation and a dedication to the modernisation of Italian classics.

    His tenure at renowned establishments such as the Pappagallo Restaurant in Mayfair and the international Obica group in Manhattan underscores his culinary prestige. This particular Carbonara recipe, a signature dish refined over years, is made with succulent guanciale, elevating the classic pasta to new heights. Chef Enzo's goal with this kit is to offer food enthusiasts the chance to prepare genuine Italian carbonara, the finest they'll ever taste, in their own kitchens.

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