RIGATONI CARBONARA WITH "BERARDI" SLOW-FOOD GUANCIALE

RIGATONI ALLA CARBONARA CON GUANCIALE SLOW-FOOD"BERARDI"

€18

Osteria Poerio · Rome

Rigatoni with guanciale, eggs, black pepper and pecorino romano.

Nutrition

≈ 650 kcalper portion of about 350 g

Protein16%
16%
Fat50%
50%
Carbohydrates35%
35%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

A classic pasta dish made with tubular rigatoni, cured pork cheek, eggs, and hard cheese. The sauce is created by emulsifying eggs and cheese with the pasta cooking water.

Cuisine: Italian (Roman)
Origin: Rome, Italy

Typical ingredients

rigatoni
guanciale
eggs
pecorino romano
black pepper

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

Did you like this dish?

Back to the menu of Osteria Poerio