May 16, 2013

Introducing: Rigatoni Carbonara Pancetta e Funghi

Just a little tweak to this Italian classic and our Carbonara is better than ever.

All it took was the addition of a free-range egg. Our Executive Chef, Angelo, told us that the chefs back in Italy use an egg to give the sauce a beautiful golden sheen and rich flavour unachievable with cream alone. And after several test runs, we agreed.

To top it all off the rich carbonara sauce is mixed in with pancetta, wild mushroom, thyme and parsley served with rigatoni. The tunnel-shaped pasta holds more sauce so each bite holds more flavour.

If you feel the urge to lick your bowl at the end…go right ahead. We won’t tell.

Book your next visit by clicking and give it a try.

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