Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (48)
Traditional Italian Spaghetti Carbonara
NUTRITION · PER SERVING35M COOK
CAL 39%·PRO 50%
CARBS 65G33% OF CAL
3G FIBER3G SUGAR58G OTHER
FAT 45G51% OF CAL
18G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Roman pasta dish with guanciale, eggs, Pecorino Romano, and black pepper, finished with the heat of the pasta to create a creamy sauce. Simple, elegant, classic.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghetti (- 12 oz)
- 200 g guanciale (Italian cured pork cheek) (- 7 oz)
- 4 whole eggs
- 100 g finely grated Pecorino Romano DOP (- about 1 cup)
- freshly ground black pepper (- to taste)
At a glance
PER SERVING · TIME 35M
CAL 39%·PRO 50%
CARBS 65G33% OF CAL
3G FIBER3G SUGAR58G OTHER
FAT 45G51% OF CAL
18G SAT27G 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
- 20m
- Cook
- 15m
- Sodium
- 774mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 232mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.