RecipeTin Eats · by Nagi★ 5.0 (219)
Carbonara (real)
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 68%
CARBS 74G41% OF CAL
4G FIBER4G SUGAR66G OTHER
FAT 31G39% OF CAL
13G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional carbonara made with guanciale, eggs, and Parmigiano-Reggiano. Silky and luxurious, eaten fresh immediately after cooking.
mainitalianpastapork
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Nutrition & ingredients
Ingredients
serves 4- 175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1))
- 2 large eggs ((Note 2))
- 2 egg yolks ((Note 2))
- 100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3))
- 1/4 tsp black pepper
- 400g/14 oz spaghetti
- 1 tbsp cooking/kosher salt ((for cooking pasta))
- 1/2 cup pasta cooking water
- 1 garlic clove (, finely minced (optional, Note 4))
- Parsley (, finely chopped)
- Parmigiano reggiano
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 68%
CARBS 74G41% OF CAL
4G FIBER4G SUGAR66G OTHER
FAT 31G39% OF CAL
13G SAT19G 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
- 5m
- Cook
- 15m
- Sodium
- 2386mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 273mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.