2 Serves
25 Mins
25 g
70 g
30 g
Bring a large pot of water to a boil and add salt. Cook the spaghetti until al dente.
Ingredients, vitamins, and health benefits
Salt
Spaghetti
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
805 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
720 mg / 1,250 mgPotassium
794 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
109 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
While the pasta cooks, sauté the guanciale in a frying pan until the fat has rendered and the meat is crispy.
In a small bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
Drain the pasta, reserving a small amount of pasta water, and add the noodles directly to the frying pan with the crispy pork. Remove from heat and quickly stir in the egg and cheese mixture, adding a splash of pasta water to create a creamy, emulsified sauce.
Season with freshly cracked black pepper and serve immediately.
Salt And Pepper
Guanciale
Egg
Pecorino Romano
Black Pepper
Vitamin A
77 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
805 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
720 mg / 1,250 mgPotassium
794 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
6
g27
g19
g
Italian
ItalianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
109 µg / 55 µgAlcohol
0 g