Carbonara Sauce 200g

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  • 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 share the vocation of the City: the hospitality.


    To enjoy the Carbonara sauce to the fullest extent, we suggest to cook a good dish of pasta. Cook the pasta in plenty salted water, in the meantime heat the sauce in a non-stick pan over low heat while pasta is boiling. Add some cooking water to the sauce until the sauce it’s creamy enough. Add the pasta, merge with the sauce and serve it with plenty of Pecorino Romano on top.

  • Region: Emilia Romagna

    Producer: La Dispensa di Amerigo

    Ingredients: Seasoned guanciale, water, PDO Pecorino Romano, Pecorino, egg yolk, black pepper.

    Packaging: 200g 

    Storage conditions: Shelf life 36 months for selaed jars. Once the jar is open, store in the refrigerator.

    Shelf life: 36 months from the production date

  • La Dispensa di Amerigo encapsulates all the flavors of the past in a jar. Emilia Romagna grandmother’s recipes made with grandchildren’s technology. The use of seasonal and locally sourced ingredients is crucial to the development of all recipes. With no preservatives, colourings or added sugars, all the products meet the highest quality standards and are constantly traced and supervised.

Gluten freeNut free

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