San Cassiano Carbonara Sauce with Guanciale and Pecorino DOP – 140 gr

Ideal with spaghetti and any other type of pasta. We recommend heating this sauce over a low heat before pouring it over the pasta or sautéing the pasta with the sauce for 1 minute. It is a very concentrated sauce, for optimal results dilute it with a little pasta cooking water. Any white spots on the surface or in the product are a normal effect of the bacon, they will be absorbed by mixing the product well.

Carbonara sauce seems to have been invented by a young Bolognese chef named Renato Gualandi, who in 1944 in Riccione, had to improvise a lunch for the American liberating troops. He only had bacon, eggs and cheese. He decided to create a pasta sauce, adding just a little black pepper to these ingredients, to best release all the flavors. The popularity was such that the young Italian was hired as a cook for the American army in Rome. Thus it was that pasta carbonara became an extremely well-known and widespread dish, starting from the city of Rome.