Another famous dish from the Latium region around Rome, the origins of this recipe are uncertain. There are in fact different theories as to the origin of this dish. One version of the story is that during the Second World War, a few young American soldiers, having tasted “Cacio e ove” (Cheese and eggs) sauce in Abruzzo and seeing pork cheek and smoked bacon, decided to mix all the ingredients together, creating Carbonara sauce. Following the army, they crossed the Apennines mountains and reached Rome where the recipe became part of the tradition of the city, handed down from family to family. The recipe can be considered 100% Roman in any case, because it shares the city’s true calling: hospitality. Our Carbonara sauce is made to the traditional recipe with the finest ingredients, bringing quality and taste to your table, every day.