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Meaning of carbonara




Danilo Enrique Noreña Benítez

carbonara
  40

It is the name of a typical Roman sauce and from the Region of Lazio in Italy. It is prepared with eggs, guanciale (double runner bacon), pecorino (Roman cheese), salt and pepper. In some cases the guanciale is exchanged for bacon. It is also called the pasta dish to which this sauce is added, especially the spaghetti.

  




John Rene Plaut

CARBONARA in gastronomy: pasta and also sauce is a traditional recipe of the Region of Lazio, and specifically of Rome, and is one of the best known pasta recipes in the world. The carbonara sauce is prepared with eggs, double bacon (guanciale in Italian), Roman pecorino cheese, salt and pepper. Double dies bacon can be replaced with bacon (bacon)

  



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