Carbonara is a traditional Italian dish originating from the city of Rome. Its origin dates back to World War II, 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 worldwide.
Sauté the chopped onion and diced lard in a pan with butter; after a few minutes, pour in the white wine and let it evaporate slowly
While the pasta is cooking in salted water, beat the eggs as for an omelet, adding the grated Parmesan and pepper; once the pasta is drained, put it in a pan with the eggs, which should cook until they reach the color of the pasta
Pour over the onion and diced lard 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 |
