For our Carbonara, prepared on the basis of the traditional recipe, quality raw materials are used to bring on the table of every day quality and taste.
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Considered a dish of the secular tradition, its history is not certain. In fact, as often happens there are different assumptions about the true origin of this recipe. One of these is that in the period of World War II, some young American soldiers find the pasta “cacio e ove” Abruzzo, and seeing next to cheek and smoked bacon, they have combined all the ingredients “creating” the pasta alla Carbonara. The Roman attribution of this recipe is due to the position of these soldiers, who through the Apennines arrived to Rome where the recipe was handed down from family to family. The dish turns out to all Roman effects as it fully shares the vocation of the city: the welcome. For our Carbonara, prepared on the basis of the traditional recipe, quality raw materials are used to bring on the table of every day quality and taste.
To best enjoy the Carbonara sauce, we recommend using the “La Dispensa di Amerigo” pasta made with durum wheat semolate. Cook the pasta in plenty of salt water, meanwhile pour the content into a non-stick pan and heat on slow heat. Sprinkle the sauce with a mixture of cooking water until obtaining a homogeneous and creamy compound. Add pasta, mix and serve. To finish the dish add a abundant powdered Pecorino Romano DOP.
Ingredients:
Seasoned gloves 48g (corn, salt, spices, natural aromas, preservative: potassium nitrate), water, Roman pecorino cheese dop 20g, sheep cheese 20g, egg yolk 12g, melting salts: sodium citrates; black pepper.
Specific References
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