Sauce made with eggs , Pecorino Romano PDO cheese and smoked bacon. It is one of the most famous Italian pasta condiments. It’s Delicious and creamy and prepared with 100% Italian eggs.
Ideal with spaghetti and any other type of pasta. It is recommended to heat the sauce over a low heat before use before use and pour it over the pasta. It is a very concentrated sauce, you can dilute it with a little pasta cooking water.
Any white spots on the surface or in the product are due to the bacon, mix well.
The carbonara sauce seems to have been invented by a young Bolognese chef named Renato Gualandi, who in 1944 in Riccione (Italy), had to improvise a lunch for the American liberating troops. As ingredients, He only had bacon, eggs and cheese. He decided to create a pasta sauce, adding to these ingredients only a little black pepper to best release all the flavors. The appreciation was such that the young Italian chef was hired as an American army chef in Rome. So it was that carbonara pasta sauce became an extremely well-known and widespread dish, right from the city of Rome.