Nutrition
≈ 720 kcal± 30% · per portion of about 327 g
- Protein32 g
- Fat33 g
- Carbohydrates70 g
- of which saturates
- 14 g
- of which sugars
- 2.3 g
- Fibre
- 3.7 g
- Salt
- 3.6 g
Vitamins and minerals, % of reference intake
- Vitamin B12 116%
- Zinc 46%
- Vitamin D 45%
- Calcium 43%
- Iron 33%
- Folate 31%
- Vitamin A 29%
- Potassium 20%
- Vitamin E 19%
- Vitamin B1 18%
- Magnesium 17%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0); USDA FoodData Central
About the dish
A classic Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper. The sauce is created by tempering the eggs with pasta water to form a creamy emulsion.
- Cuisine
- Italian (Roman)
- Origin
- Rome
Typical ingredients
- spaghetti
- egg yolks
- pecorino romano
- guanciale
- black pepper
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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