Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
226
Calories
8g
Protein
1g
Fat
44g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp salt
- 400 g pasta (rigatoni or spaghetti)
- 200–300 g guanciale , chopped
- Pecorino romano , grated
- Black pepper
Directions
1
Heat water and salt in a pot until it starts boiling .
2
Add the pasta, and cook until al dente .
3
Cook the guanciale in a frying pan until fat melts almost completely.
4
Add the cooked pasta to the guanciale pan, and fry for 2 minutes.
5
Add grated pecorino romano and black pepper to the frying pan, and toss to blend the ingredients.
Recipe sourced from
wikibooks