Carbonara Spice Blend
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Carbonara seasoning gives your sauce exactly the kick that makes the difference – whether classic and purist or in a modern take. The blend leans clearly on peppery warmth and tension, without masking egg, cheese or guanciale. It lifts the sauce, makes it rounder and bolder, yet stays close to the original while adding that certain twist that makes it brilliant.
· Category: spice blend
· Taste: warm, peppery, lightly smoky, balanced
· Use: carbonara without cream, Swiss carbonara, egg-yolk sauces, pasta with bacon or mushrooms, as a finish for pasta
· Format: 70 g jar
My tip: Season the egg-and-cheese mixture – not the pasta. That keeps the sauce creamy and lets it bind cleanly with the heat of the noodles.
Origin & Story
Carbonara comes from Lazio and belongs to those dishes where a few ingredients decide everything through quality and technique. Pasta, egg, cheese and pepper form the base – you need nothing more if everything is done cleanly. In my kitchen a version has established itself over the years in which seasoning is used deliberately, without changing the original. For exactly this purpose I developed this blend: as a precise pepper kick for classic carbonara that supports egg yolk and cheese without pushing itself to the fore.
Highlights
This blend is deliberately built salt-free and smoke-free so it can be used in a controlled way in egg-and-cheese sauces. At its heart is a balanced pepper structure of Malabar, cubeb and long pepper, complemented by a very finely dosed share of nutmeg. A small amount of parsley provides visual freshness without changing the aroma profile. The blend is finely ground and meant to be added straight into the egg-and-cheese mixture or used as a finish. It was developed by me and is made exclusively at Manufaktur Funke.
Quality
All ingredients are processed fresh and single-batch by hand – no additives, no technical aids, no artificial flavours or anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I season the egg-and-cheese mixture directly with this blend before combining it with the pasta – not the pasta itself. That keeps temperature and texture stable, and the seasoning binds optimally with the sauce.
Recommended use
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For classic carbonara without cream
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With pasta with bacon, mushrooms or egg
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In creamy egg-yolk sauces with pecorino or parmesan
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As a finish on buttered spaghetti or rösti with cheese
Recipe idea
Carbonara with seasoning and a creamy sauce
View recipe
Origin / Ingredients
Malabar pepper, long pepper, cubeb pepper, nutmeg, parsley.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
black Malabar pepper, "Lampung" long pepper, Kubeben pepper, parsley, nutmeg
Additional information
| Weight | 0.07 kg |
|---|
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