4 Serves
30 Mins
Bring a large pot of salted water to a boil and cook the pasta until al dente.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
271 µg / 400 µgCalcium
350 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
444 mg / 1,250 mgPotassium
296 mg / 4,700 mgSodium
2181 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
While the pasta cooks, slice the guanciale into strips and sauté in a frying pan over medium heat until the fat has rendered and the meat is crispy.
Add freshly cracked black pepper to the rendered fat in the pan to toast it slightly.
Transfer the cooked pasta directly to the pan with the guanciale, adding a splash of pasta cooking water and the grated Pecorino Romano, tossing vigorously until a creamy sauce forms.
45
g90
g25
g
Italian
Italian