It is the trendiest Italian pasta, certainly not only in Italy. To talk again about Carbonara we have been to Lucca, together with Cristiano Tomei, chef and patron of L'Imbuto. Tomei has made research on the raw materials of the Italian tradition his obsession as a chef, this, combined with his enthralling theatricality, makes each of his videos an act of love for our gastronomic history and for his future!

In collaboration with Pastificio Felicetti https://shop.felicetti.it/

Watch all Cristiano Tomei's videos on IS:    • Spaghetti al pomodoro: originale (pum...  

Watch all ItaliaSquisita Carbonara videos:

CLASSIC CARBONARA
for 4 people

Rigatoni Felicetti 320 g
Pecorino Romano 120 g
Parmigiano Reggiano 40 g
Eggs 8
Guanciale (Pork cheek) 200 g
Black pepper to taste
Salt to taste

MEZZE MANICHE WITH PORK CHEEK, PECORINO, EGGS and PARMESAN
for 4 people

Mezze maniche (Short pasta) Felicetti 200 g
Pecorino Romano crust 100 g
Parmesan crust 60 g
Eggs 4
POrk cheek rind 200 g
Black pepper to taste

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