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Carbonara sauce is a classic Italian sauce originating from Rome, traditionally made with a base of egg, pecorino romano cheese, pancetta or guanciale (a type of Italian cured bacon), and black pepper. It is famous for being creamy without the use of cream, although in many modern recipes it is often added to give it a smoother texture.
Proteins: The egg and pancetta provide good quality proteins.
Fats: Due to the bacon and cheese, it has a high content of saturated fats, making it a calorific dish.
Minerals: Pecorino cheese is a good source of calcium.
Sodium: Depending on the amount of pancetta and cheese, it can be high in sodium, so it is important to consume it in moderation.
Italy is the birthplace of carbonara sauce and the main producer of the traditional version. It is especially popular in Rome and other regions of central Italy.
Outside of Italy, the recipe has been adapted in many countries, but Italy remains the reference for its original preparation.
Traditional preparation:
Cook the pasta (usually spaghetti) al dente.
In a skillet, fry the guanciale or pancetta until crispy.
In a bowl, beat the eggs with pecorino cheese and pepper.
Mix the hot pasta with the pancetta and then add the egg mixture, stirring quickly to prevent the egg from cooking and turning into scrambled eggs.
Serve immediately with more cheese and pepper to taste.
