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Recipe by Emporion
Carbonara pasta is a classic dish of Roman cuisine. It is a simple but irresistible first course, prepared with few ingredients but with an intense flavor. The creamy sauce is made with eggs, bacon, Pecorino Romano, and black pepper. Carbonara is true comfort food, perfect to enjoy during cold winter evenings.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Cut the guanciale into cubes and brown it in a pan until it becomes crispy. Set aside some of its fat.
Step 2 of 3: Beat the egg yolks with the pecorino and pepper. Add the guanciale fat. Drain the pasta into the cream mixture obtained and stir off the heat.
Step 3 of 3: If necessary, add a ladleful of the pasta cooking water for a creamy result. Serve with another sprinkling of pepper and, if desired, more Pecorino Romano.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving173 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 3,077 kJ735 kcal | 1,782 kJ426 kcal |
| Fat | 34.31 g | 19.87 g |
| of which saturated fatty acids | 3.13 g | 1.81 g |
| Carbohydrates | 84.3 g | 48.82 g |
| of which sugars | 3.78 g | 2.19 g |
| Fibre | 3.14 g | 1.82 g |
| Protein | 21.67 g | 12.55 g |
| Salt | 0.31 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
