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.
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