Italian Pasta Carbonara
Italian Pasta Carbonara is a classic Roman dish made with pasta, cured pork (like guanciale), egg yolks, Pecorino Romano cheese, and black pepper. It's known for its creamy texture achieved without any cream, relying instead on the emulsion of eggs and cheese with pasta water.
🍽️ Nutrition at a glance
This dish is typically high in both carbohydrates from the pasta and fat from the egg yolks, cheese, and pork, providing a good source of protein. A standard serving generally ranges from 500 to 700 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 22 g |
| Carbs | 55 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Vitamin A | 120 µg |
| Vitamin B12 | 0.8 µg |
| Phosphorus | 250 mg |
| Selenium | 35 µg |
| Zinc | 2.5 mg |
Per 1 plate (250 g) · estimated, varies by recipe
💡 What's interesting
The name 'carbonara' may derive from the Italian word for coal ('carbone'), possibly linking it to charcoal workers or a peppery, speckled appearance. Its authentic preparation is a point of culinary pride, with debates often centering on the strict prohibition of cream in traditional recipes.
