Carbonara sauce is a typical dish of Italian cuisine, originating from the Lazio region. It is a creamy sauce made with 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 that it originated 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 tasty and rich dish, perfect for true lovers of Italian cuisine.
Sauté the pancetta cut into cubes in oil with salt over very low heat so that it remains soft; beat the eggs in a bowl together with the grated cheese
Excellent with spaghetti, to be seasoned first by pouring the eggs over the hot spaghetti, then the oil and pancetta
Pan
Bowl
Stove
Italia, 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 |
