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.