This world-renowned Roman recipe from Tartuflanghe is crafted by Chef Luciano Monosilio, who is famous for his Carbonara. It’s a delightful sauce made with pork cheek, egg yolk, and cheese, prepared with eggs from free-range hens and strictly without any added milk or cream. To enjoy, simply use it as a seasoning for spaghetti, short pasta, or gnocchi—just serve it directly over the pasta without adding cooking water. Perfect for 4 servings. Store it in a cool, dry place, and once opened, keep it refrigerated at +4°C and enjoy within 7 days.
| Region | |
|---|---|
| Origin | |
| UNIT | JAR |
| SIZE | 170G |
| PACKAGING | 12 JARS/CASE |
| PRODUCT | INGREDIENTS: pork cheek 30%, water, egg yolk 20%, Parmigiano Reggiano DOP, Pecorino Romano DOP, cornstarch, black pepper, salt, natural flavors |
| Producers |
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