Carbonara is a pasta dish made with cured pork, cheese, eggs, salt, and pepper. Traditional ingredients include guanciale, pecorino romano cheese, and eggs. Pasta is cooked in boiling water with moderate salt. Egg mixture is added to pasta, then fried meat is added
Parmigiano Reggiano is an Italian hard cheese aged minimum 12 months. Produced in Parma, Reggio Emilia, Bologna, Modena, and Mantua regions. Made from unpasteurized cow's milk using traditional methods. Produced daily with strict aging and quality control
Spaghetti is a long, thin cylindrical pasta made from milled wheat and water. Italian spaghetti is typically durum-wheat semolina, sometimes enriched with vitamins. Types include spaghettoni (thicker), spaghettini (thinner), capellini (very thin). Modern spaghetti is 25-30 cm long, originally long but shorter became popular
Pasta is a staple food in Italian cuisine, first mentioned in 1154 Sicily. Traditionally made from durum wheat flour mixed with water. Can be made with other grains and eggs instead of water
Parma Ham is a premium dry-cured ham from Northern Italy's Emilia Romagna region. Characterized by warm pink colour and creamy fat running down one side. Produced since 100 BC in Parma hills using traditional artisan techniques. Guaranteed to be produced in specific location with Protected Designation of Origin
Missy Robbins's Fettuccine Alfredo uses only Parmesan and butter. One-Pan Pasta from Puglia cooks dried pasta in skillet. Red-Wine Pasta combines spaghetti with shallot sauce and pancetta. Pasta Carbonara features bacon, eggs, and Parmesan sauce. Lasagna can be meat-based with beef and pork sausage