San Cassiano Carbonara Sauce - 140g

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