Carbonara sauce is a typical dish of Italian cuisine, originating from the Lazio region. It is a creamy sauce made from eggs, pancetta and Pecorino Romano cheese. Traditionally it is served with pasta, but it can also be used as a condiment for other dishes. Its origin is uncertain, but it is hypothesized to have arisen during World War II when American soldiers exchanged eggs and bacon for powdered milk rations with Italian farmers. Carbonara sauce has become a classic of Italian cuisine and is much loved worldwide. It is a flavorful and rich dish, perfect for true lovers of Italian cooking.
Lightly fry the pancetta cut into cubes in the oil with a pinch of salt over very low heat so that it remains soft; beat the eggs in a bowl together with grated Pecorino Romano.
Excellent with spaghetti: dress the pasta by first pouring the eggs over the hot spaghetti, then add the oil and the pancetta.
Frying pan
Bowl
Stove
Italy, Lazio
| Energy (kcal) | 462.62 |
| Carbohydrates (g) | 0.91 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 44.97 |
| of which Saturates (g) | 16.95 |
| Protein (g) | 13.64 |
| Sale (g) | 0.5 |
