Carbonara sauce is a typical dish of Italian cuisine, originating from the Lazio region. It is a creamy sauce based on 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 thought to have originated during World War II when American soldiers exchanged eggs and pancetta for powdered milk rations with Italian farmers. Carbonara sauce has become a classic of Italian cuisine and is loved all over the world. It is a tasty and rich dish, perfect for true lovers of Italian cuisine.
Fry the diced pancetta in oil with salt over very low heat so that it remains soft; beat the eggs in a bowl together with the grated cheese
Great with spaghetti, to be seasoned by first pouring the eggs over the hot spaghetti, then the oil and pancetta.
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 |
