alla carbonara

sauce made with eggs, pancetta and parmigiano

This is one of the most popular pasta sauces, made of eggs, Parmesan, guanciale or pancetta, cooked in olive oil or butter, with black pepper, and usually served on spaghetti, bucatini or linguine.

Although its name suggests it was made for charcoal burners, pasta alla carbonara only appeared after the Second World War, according to legend when American GIs mixed up their breakfast rations and mixed it with pasta. Many cooks add cream as well.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play