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More than your usual carbonara pasta - this is a true gastronomic experience.
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Chef Carlos Tridapalli places the cooked pasta and ingredients into a carved Pecorino Romano Cheese Wheel, then mixes and stirs it around to coat the pasta in cheese, before plating and serving it.
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The home made spaghetti pasta noodles here are thicker and wider than usual, giving it a lovely al-dente chew.
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While there is no egg used on the finished dish (it's instead used to make the gravy thicker), the thick cream and Pecorino Romano cheese coat every strand of pasta, and along with the garnish of cured pork guanciale / pork cheek and fresh ground black pepper, lend bold salty savoury creamy flavour.
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A unique experience, worth trying.
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Invited tasting. Enjoy 15% off your food bill, between Tuesday to Friday, by:
1. Following @in_piazza_italian_restaurant
2. Quote @ivan_teh_runningman upon ordering
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In Piazza
More details on blog