Carbonara Sauce

Carbonara sauce is a rich, creamy Italian pasta sauce traditionally made from eggs, hard cheese (Pecorino Romano or Parmesan), cured pork (guanciale or pancetta), and black pepper. It originates from Rome, Italy, and is famous for its velvety texture achieved without using any cream. The sauce is typically tossed with spaghetti or rigatoni to create the classic dish, Spaghetti alla Carbonara.

🍽️ Nutrition at a glance

This sauce is high in fat and protein due to the eggs, cheese, and cured pork, with a moderate amount of carbohydrates if served with pasta. It provides a significant amount of calories, typically ranging from 500 to 700 kcal per serving depending on the portion size and ingredients used.

Nutrition breakdown

Calories	550 kcal
Protein	25 g
Carbs	50 g
Fat	28 g
Fiber	2 g
Sugar	2 g
Sodium	850 mg
Calcium	300 mg
Iron	2.5 mg
Vitamin A	200 IU
Vitamin B12	0.8 mcg
Phosphorus	350 mg
Selenium	25 mcg
Cholesterol	280 mg
Potassium	300 mg

Per 1 cup (240 g) of sauce with pasta · estimated, varies by recipe

💡 What's interesting

Carbonara is unique because its creaminess comes entirely from the emulsion of egg yolks and cheese, not from dairy cream, making it a classic example of Italian culinary simplicity. The dish's name is thought to be linked to the charcoal workers (carbonari) in the Apennine mountains, who used simple, high-energy ingredients for their meals.