Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Roman pasta dish celebrated for its creamy, emulsified sauce made from eggs, Pecorino Romano cheese, and guanciale (cured pork cheek), seasoned with black pepper. The sauce is traditionally created by tossing hot pasta with the egg and cheese mixture, using the pasta's heat to cook the eggs gently without scrambling them. It is a staple of Italian cuisine, originating in the Lazio region.

🍳 View the full Spaghetti alla Carbonara recipe →

🍽️ Nutrition at a glance

This dish is high in both carbohydrates from the pasta and fat from the egg yolks, cheese, and cured pork, providing a substantial source of energy and protein. A typical serving contains approximately 500-700 calories, with key nutrients including protein, calcium, and B vitamins.

Nutrition breakdown

Calories	550 kcal
Protein	25 g
Carbs	55 g
Fat	25 g
Fiber	3 g
Sugar	3 g
Sodium	850 mg
Calcium	120 mg
Iron	3 mg
Potassium	350 mg
Vitamin A	150 mcg
Vitamin B12	1.2 mcg
Cholesterol	120 mg
Phosphorus	280 mg
Selenium	40 mcg

Per 1 typical serving (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Carbonara is a subject of passionate debate, with strict traditionalists insisting on guanciale and Pecorino Romano, while variations like using pancetta or adding cream are common outside Italy. Nutritionally, its rich combination of protein and fat makes it a very satiating meal, despite the absence of vegetables.