Ingredients
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Method
-
Crisp the bacon
Fry the guanciale in a dry frying pan until its fat renders and it turns crisp, then set aside.
5 min -
Cook the pasta
Cook the spaghetti in a large pan of salted boiling water until al dente, firm to the bite.
10 min -
Whisk the sauce
Beat the eggs with the grated cheese and pepper in a bowl until smooth.
-
Toss together
Drain the pasta and transfer it to the guanciale, take the pan off the heat, then stir in the egg mixture with a little of the cooking water so it becomes creamy.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 145 kcal | 786 kcal |
| Fat | 160 g | 40 g |
| of which saturates | 64 g | 16 g |
| Carbohydrates | 305 g | 76 g |
| Protein | 111 g | 28 g |
| Fibre | 13 g | 3,2 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: guanciale. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: pasta (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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