Cucina Antica - specialità italiane - condimenti per pasta

sugo carbonara

Special sauces

Sugo alla Carbonara

200 g n.w. glass jar

We are the only ones whose carbonara contains egg.

Thanks to its creamy texture, even when heated the egg inside doesn't cook anymore and go like scrambled egg.

It is used mainly as a pasta sauce (excellent with spaghetti, ideal with long semolina pasta).

Before putting on the pasta it needs heating in a frying pan for about 1 minute.

Then it needs diluting with the cooking water or some milk.

Other uses: for pizza, crostoni, vol-au-vents. We recommend using the product before cooking (for pizza) or heated up (for crostoni or vol-au-vents).

Can be combined with cheese, cream, peas and oregano.

Gluten-free product

Smoked and unsmoked bacon (33%), egg yolk ( 9%), olive oil, onion, white wine, rice starch, spices.
Recommended recipe

(for 6 people) 500 g penne 1 jar of Sugo all'Arrabbiata extra virgin olive oil a handful of parsley, chopped.


Boil the Carbonara sauce for around two minutes, add milk; at the same time cook the spaghetti, toss the spaghetti with the carbonara in the pan, sprinkle over some cheese and serve.

PRICE EUR 3.74 3.18