Of which 4.6 g sugars and 16.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Egg yolk sauce, aged cheese, guanciale
Allergens gluten, egg, milk
Spaghetti alla carbonara
Egg, guanciale and pecorino
A golden, creamy coating, little pieces of guanciale and freshly ground pepper. The reference is contemporary Roman carbonara, with egg yolks and Pecorino Romano.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 80 g (2¾ oz) guanciale, rind removed
- 55 g (2 oz) pasteurized egg yolks
- 45 g (1½ oz) Pecorino Romano
- 1 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Cut the guanciale into strips about 6 mm wide. The weight given is after removing the rind and any dried-out bits.
- Put it in a cold skillet and heat over medium-low for 8–10 minutes, turning now and then. It should render its fat and turn golden at the edges.
The full method (11 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
