Egg and Cheese Pasta

Egg and Cheese Pasta is a simple, comforting dish originating from Italy, where it forms the base of classic recipes like Carbonara and Cacio e Uova. It typically consists of cooked pasta tossed with beaten eggs, grated cheese (often Pecorino Romano or Parmigiano-Reggiano), and sometimes black pepper or cured pork. The residual heat from the pasta gently cooks the eggs into a creamy, rich sauce.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the pasta and provides a good amount of protein and fat from the eggs and cheese. A typical serving offers a substantial calorie count, primarily from these macronutrients, along with key nutrients like calcium, phosphorus, and B vitamins.

Nutrition breakdown

Calories	650 kcal
Protein	28 g
Carbs	75 g
Fat	26 g
Fiber	3 g
Sugar	4 g
Sodium	850 mg
Calcium	350 mg
Phosphorus	380 mg
Vitamin B12	1.2 mcg
Vitamin A	250 RAE
Selenium	35 mcg
Riboflavin (B2)	0.5 mg
Zinc	3.2 mg
Potassium	280 mg

Per 1.5 cups (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a prime example of 'cucina povera' (peasant cooking), transforming humble, inexpensive ingredients into a satisfying meal. Nutritionally, the combination of pasta and eggs creates a complete protein source, making it a more balanced vegetarian option than many pasta dishes.