Linguine with bacon, forest mushrooms and truffle
Save time and use our carbonara sauce. This is made with Pancetta, Parmigiano Reggiano, white wine, full cream and finished with an egg yolk. This sauce is also perfect for reheating. Allow about 200 to 250 g of cooked pasta per serving. Garnish with a few wild mushrooms, bacon and truffle to give the dish some extra body!
