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Tasty creamy sauce made from 100% Italian eggs, Pecorino Romano P.D.O. cheese, cheek bacon and smoked bacon. It is one of the most famous Italian pasta sauces in the world.
Ideal with spaghetti and any other type of pasta. It is recommended to heat this sauce over low heat before pouring it over the pasta or toss the pasta with the sauce for one minute. It is a very concentrated sauce, for best results dilute this sauce with some of the pasta cooking water. Any white spots on the surface or in the product are normal effect of the bacon, these will be absorbed by well stirring the sauce.
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.
