Recipes · Italian · Main Courses
Spaghetti alla Carbonara
One serving has 757 kcal and 36 g protein, and at least a fifth of a woman's daily need of selenium (182%), thiamin (96%), phosphorus (88%), choline (78%), riboflavin (77%) and folate (72%). Ready in 20 minutes.
- Preparation: 5 min
- Cooking: 15 min
- Makes: 1 serving (236 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, egg, gluten, pork
Ingredients
- 100 g Dry pasta
- 40 g Pancetta or guanciale
- 50 g Egg
- 18 g Egg yolk
- 25 g Pecorino Romano
- 1 g Black pepper
- 2 g Salt
Method
- Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
- While it cooks, cut the pancetta or guanciale into strips and fry it in a dry pan over medium heat until crisp and its fat has melted. Take the pan off the heat.
- Whisk the egg, the yolk and most of the grated Pecorino with plenty of black pepper.
- Drain the pasta, keeping a cup of the cooking water, and toss it in the pan with the pancetta.
- Off the heat, pour in the egg mixture and toss quickly, adding a splash of cooking water, until the sauce turns creamy without scrambling.
- Serve at once with the rest of the Pecorino and more pepper.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 757 kcal | 36% |
| Carbohydrates | 77.2 g | |
| Water | 83.9 mL | |
| Fiber | 3.5 g | 12% |
| Protein | 35.7 g | 74% |
| Tryptophan | 0.41 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.6 g | |
| Lysine | 1.7 g | |
| Methionine | 0.62 g | |
| Cystine | 0.49 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.7 g | |
| Histidine | 0.84 g | |
| Fat | 32.7 g | |
| Monounsaturated | 12.4 g | |
| Polyunsaturated | 4.7 g | |
| Docosahexaenoic Acid (DHA) | 0.05 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.1 g | |
| Saturated | 12.9 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 434 mg | |
| Calcium | 346 mg | 35% |
| Copper | 0.38 mg | 42% |
| Iron | 5.1 mg | 28% |
| Magnesium | 77.1 mg | 25% |
| Manganese | 1.1 mg | 60% |
| Phosphorus | 616 mg | 88% |
| Potassium | 427 mg | 9% |
| Selenium | 100 µg | 182% |
| Sodium | 1,520 mg | |
| Zinc | 3.6 mg | 45% |
| Thiamin (vitamin B1) | 1.1 mg | 96% |
| Riboflavin (vitamin B2) | 0.85 mg | 77% |
| Niacin (vitamin B3) | 8.9 mg | 63% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 42% |
| Pyridoxine (vitamin B6) | 0.42 mg | 32% |
| Folate (vitamin B9) | 289 µg | 72% |
| Cobalamin (vitamin B12) | 1.3 µg | 53% |
| Choline | 333 mg | 78% |
| Vitamin A | 177 µg | 25% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 91.6 IU | 15% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 2.6 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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