Spaghetti carbonara

Method

1. In a frying pan with no oil, cook the pancetta or guanciale strips until golden and starting to crisp.
2. Boil the spaghetti al dente and keep a little of the cooking water.
3. Beat the yolks with the grated pecorino.
4. Toss the spaghetti briefly with the pancetta and, off the heat, add them to the yolk and pecorino mixture.
5. Sprinkle with pepper and grate a little pecorino over the top.
6. Done! Super easy and delicious. If you haven’t tried the “original” version yet, it won’t disappoint.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 160 g	100 g	% IR*	Share
Energy	595 kcal	372 kcal	30 %
Fat	26 g	16 g	37 %
of which saturates	11 g	6.9 g	55 %
Carbohydrate	62 g	39 g	24 %
of which sugars	2.5 g	1.6 g	3 %
Fibre	2.6 g	1.6 g	—
Protein	28 g	18 g	56 %
Salt	2.2 g	1.4 g	36 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos