header i-Italy

You chose: carbonara

  • Dining in & out: From Eataly Magazine
    Eataly Magazie(April 05, 2018)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.