Pasta alla carbonara

Pasta alla carbonara is a classic Roman pasta dish celebrated for its rich, creamy sauce made from eggs, Pecorino Romano cheese, cured pork (like guanciale or pancetta), and black pepper. This variation might include ingredients like mushrooms, peas, or a touch of cream, diverging from the traditional recipe. It originates from Rome, Italy, and is a staple of Italian cuisine.

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🍽️ Nutrition at a glance

This dish is typically high in carbohydrates from the pasta and fats from the cheese, eggs, and pork, with a moderate amount of protein. It provides key nutrients like calcium and phosphorus from the cheese, B vitamins from the eggs and pork, and a rough calorie ballpark is around 500-700 calories per serving, depending on portion size and specific ingredients.

Nutrition breakdown

Calories	550 kcal
Protein	25 g
Carbs	50 g
Fat	28 g
Fiber	3 g
Sugar	3 g
Sodium	850 mg
Calcium	150 mg
Iron	3.0 mg
Potassium	300 mg
Vitamin A	250 µg RAE
Vitamin B12	1.5 µg
Vitamin D	1.0 µg
Phosphorus	280 mg
Selenium	45 µg

Per 1 typical serving (approx. 250 g) · estimated, varies by recipe

💡 What's interesting

Culturally, carbonara is a point of pride and debate among Italians, especially regarding authentic ingredients—traditionalists insist on guanciale and no cream. Nutritionally, its unique combination of eggs and cheese creates a creamy texture without dairy cream, showcasing how simple, high-quality ingredients can form a luxurious sauce.