An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (43)
Authentic Spaghetti Carbonara
NUTRITION · PER SERVING25M COOK
CAL 45%·PRO 71%
CARBS 62G27% OF CAL
4G FIBER1G SUGAR57G OTHER
FAT 43G43% OF CAL
23G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic carbonara made with just egg, pecorino, black pepper, guanciale, and pasta. A classic Italian dish ready in 15 minutes with rich, creamy sauce.
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Nutrition & ingredients
Ingredients
serves 3- 3 cups cooked spaghetti (about 10 ounces dry) ((600 grams cooked or 300 grams dry))
- 4 large egg yolks
- 1 cup pecorino freshly grated
- ½-1 teaspoon black pepper (freshly ground if possible)
- 2 tablespoons olive oil
- ½-¾ cup guanciale
- 2-3 tablespoons pecorino freshly grated
At a glance
PER SERVING · TIME 25M
CAL 45%·PRO 71%
CARBS 62G27% OF CAL
4G FIBER1G SUGAR57G OTHER
FAT 43G43% OF CAL
23G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2352mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 816mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.