Malloreddus with our "Carbonara of Dreams", Crispy Pancetta & Parmigiano Reggiano

Story

Detached and otherwise isolated from mainland Italy, a certain campanilismo - a strong devotion and attachment to one's region and its traditions - is particularly prevalent in the Mediterranean island of Sardegna. Pasta, rather unsurprisingly, comes as no exception to this. For any Sardinian native - or Sardo - malloreddus would come served with alla Campadinese, meaning with a wonderfully fragrant sausage meat ragù. Indeed, any deviation from this classic combination, particularly one that involves a sauce from the peninsular capital, might be construed as an unnecessary provocation. The way we see it? Opportunity for innovation of the highest Epicurean order.

The ridged grooves of the malloreddus, a distinctive component of the pasta's texture and appearance, do particularly well at soaking up every last drop of our decadent carbonara. And whilst we may forgo tradition in our pasta pairing here, the ingredients of our carbonara remain faithful to the glorious classic: egg yolk, crispy pancetta, Parmigiano Reggiano and freshly ground black pepper. Look up the definition of comfort food and you'll find this dish in its place, gracefully inviting you to indulge in all of its magnificence.

Ingredients 

Menu Card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition