Carbonara Pasta
This Romain dish is characterized by a rich, creamy sauce made from a few simple ingredients. One of the most popular and appreciated dish all over the world.
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Rome’s Timeless Classic with Bold, Creamy Flavor!
This traditional recipe has deep roots in the Lazio region, particularly in Rome. It was originally created by charcoal burners who relied on simple, affordable ingredients that were easy to store and carry, such as Eggs, Cured Pork, and Cheese. The dish is believed to have gained popularity shortly after the liberation of Rome in 1944, when American soldiers introduced powdered eggs, influencing its evolution. Today, Carbonara remains one of the most iconic and beloved Roman pasta dishes, celebrated for its rich, creamy texture and bold flavors.
Ingredients
Durum Italian Semolina Flour, Pancetta/Guanciale, Eggs, Pecorino Romano, Parmigiano Reggiano, Black Cayenne Pepper, Heavy Cream.
Heating Instructions
For frozen food, fully defrost before following the heating instructions.
- Microwave: Small size – 2 minutes
- Pan: Add 6 tablespoons of water to a pan, then add the pasta and stir for about 2–3 minutes
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | Medium, Large |
| Serving | Fresh, Frozen |
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