Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 845kcal 42%
Fat 37g 56%
Saturated Fat 14g 70%
Carbohydrates 83g 27%
Fiber 3g 12%
Sugar 2g 4%
Protein 34g 68%
Cholesterol 373mg 124%
Sodium 766mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

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Pasta alla Carbonara

Name: Pasta alla Carbonara
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 12 ounces (340 grams) uncooked pasta (I used mezze rigatoni); 2 large eggs; 4 large egg yolks; 2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish; fine sea salt and freshly-cracked black pepper; 8 ounces (225 g) guanciale, diced into ½-inch cubes

Prep 10m

Cook 25m

Total 35m

This classic Italian dish, Pasta alla Carbonara, features mezze rigatoni pasta tossed with a rich and creamy sauce made from eggs, Pecorino Romano cheese, and crispy diced guanciale. With a hint of black pepper and a sprinkle of extra cheese, this flavorful dish is sure to satisfy any pasta lover.