Carbonara Sauce 200g

Considered a dish of the Lazio tradition, the history of Carbonara sauce is uncertain. Indeed, as often happens, there are different opinions on the real origin of this recipe. One of these is, that in the period of Second World war, some young American soldiers mixed together the “cacio e ove” pasta (pecorino and eggs) from Abruzzo and guanciale and smoked pancetta, creating the Carbonara. The Roman attribution of this recipe is due to the position of these soldiers, that through the Apennines reached Rome where the recipe has been handed down from family to family. The dish is to all effects Roman, as it fully shares the vocation of the City: the hospitality.

To enjoy the Carbonara sauce to the fullest extent, we suggest cooking a good dish of pasta.

• Weight: 200g
• Region: Emilia Romagna
• Ingredients: Seasoned guanciale, water, PDO Pecorino Romano, Pecorino, egg yolk, black pepper
• Storage temperature: 5 - 20° C
• Storage: Store in a cool and dry place, after opening in the refrigerator
• Shelf-life: 36 months