Spaghetti Carbonara Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian pasta with spaghetti coated in a silky sauce made from pancetta, eggs, pecorino Romano, and black pepper. Rich and creamy, it comes together quickly for an elegant dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 ounces spaghetti pasta (cooked to al dente (firm to the bite))
- 4 ounces pancetta (Or 6 slices of thick sliced bacon, sliced into ¼-inch thick pieces)
- 3 egg yolks (at room temperature)
- ½ cup Pecorino Romano (Or Parmesan cheese, freshly grated)
- ½ teaspoon freshly cracked black pepper (plus more to taste)
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 1229mg
- 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
- 19mg
- Calcium
- 423mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.