Carbonara is a typical dish of Italian tradition, originating from the city of Roma. Its origin dates back to the period of the Second World War, when American soldiers began using the eggs and bacon they brought with them to prepare a simple and tasty dish. Today Carbonara is one of the most appreciated and well-known dishes in the world.
Sauté the chopped onion and the lardo cut into cubes in a pan with butter; after a few minutes pour in the white wine and let it slowly evaporate
While the pasta cooks in salted water, whisk the eggs as if making an omelette, adding the grated Parmigiano and the pepper; once the pasta is drained, put it in a pan together with the eggs which should cook until they reach the color of the pasta
Pour the onion and lardo cubes over it and serve
Pan
Bowl
Whisk
Italia, Lazio
| Energy (kcal) | 457.82 |
| Carbohydrates (g) | 24.86 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 33.83 |
| of which Saturates (g) | 13.59 |
| Protein (g) | 14.71 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.16 |
