1.0Delicious Recipeshttps://www.gzrecipes.com/enMariarosariahttps://www.gzrecipes.com/en/author/incucinaconmariarosaria/rich600338<blockquote class="wp-embedded-content" data-secret="Cr00vZpEWM"><a href="https://www.gzrecipes.com/en/incucinaconmariarosaria/carbonara-2/">Carbonara</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/incucinaconmariarosaria/carbonara-2/embed/#?secret=Cr00vZpEWM" width="600" height="338" title="“Carbonara” — Delicious Recipes" data-secret="Cr00vZpEWM" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/IMG_6624.jpg1200800Carbonara is the dish that represents Rome, Roman life, and Italy in the world. A simple first course made with very few ingredients that each of us has surely prepared or tasted at least once. It must be said that there are different schools of thought on the ingredients to use, as there are those who prefer pancetta to guanciale, penne to spaghetti, and parmesan to pecorino romano. However, the traditional recipe undoubtedly calls for spaghetti, guanciale, eggs, pepper, and pecorino romano, and I used them to present this delicious dish trying to mix each flavor well and make them feel on the palate.