Well Seasoned Studio · by Ari Laing
Spaghetti alla Carbonara with Crispy Guanciale and Pecorino
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 49%
CARBS 62G39% OF CAL
3G FIBER55G OTHER3G TOTAL SUGAR
FAT 28G40% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic Roman spaghetti carbonara with crispy guanciale, egg, Pecorino, and black pepper. Rich and creamy without cream, this elegant pasta is ready in under 30 minutes.
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Nutrition & ingredients
Ingredients
serves 6- 8 oz guanciale, (cut into ½-inch cubes (see note below))
- 1 cup (90g) Pecorino Romano, (freshly grated)
- ½ cup (45g) Parmigiano Reggiano, (freshly grated, plus more for serving)
- 1 large whole egg, (room temperature)
- 4 large egg yolks, (room temperature)
- Freshly grated black pepper
- 1 lb (500g) dried spaghetti or bucatini
- Extra-virgin olive oil
- Flaky sea salt
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 49%
CARBS 62G39% OF CAL
3G FIBER55G OTHER3G TOTAL SUGAR
FAT 28G40% OF CAL
11G SAT17G 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
- 20m
- Sodium
- 783mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 261mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.