Carbonara-type pasta sauce is a rich sauce made from eggs, cured pork (pancetta or bacon), Parmesan cheese, black pepper, and sometimes cream. It is high in fat (predominantly saturated from pork fat and cheese) and protein, with significant sodium from the cured meat and cheese. Authentic carbonara uses no cream, but retail carbonara sauces often contain cream or cream powder. A 100g serving provides around 180–250 kcal depending on formulation.
Cook the pasta to al dente and reserve a cup of pasta water before draining — adding starchy pasta water to the egg and cheese mixture off the heat emulsifies the sauce perfectly and prevents the eggs scrambling. Toss off the heat for a silky, restaurant-quality result.
Where Sauce, pasta, carbonara type Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 470 mg | 59% | |
| Phosphorus | 126 mg | 18% | |
| Calcium | 100 mg | 13% | |
| Vitamin A (RAE) | 95.0 µg | 14% | |
| Potassium | 80.0 mg | 4% | |
| Magnesium | 7.00 mg | 2% | |
| Folate | 5.00 µg | 3% | |
| Selenium | 3.00 µg | 5% | |
| Niacin (B3) | 0.600 mg | 4% | |
| Zinc | 0.600 mg | 6% | |
| Vitamin E (alpha-TE) | 0.550 mg | 5% | |
| Iron | 0.240 mg | 2% | |
| Pantothenic Acid (B5) | 0.200 mg | 3% | |
| Vitamin B6 | 0.120 mg | 9% | |
| Riboflavin (B2) | 0.090 mg | 6% | |
| Manganese | 0.030 mg | 2% | |
| Iodine | 11.0 µg | 7% | |
| Monounsaturated fat | 3.75 g | — | |
| Polyunsaturated fat (PUFA) | 0.750 g | — | |
| Trans fat | 0.430 g | — | |
| Cholesterol | 30.9 mg | — | |
| Beta-carotene | 49.0 µg | — | |
| Retinol (vitamin A) | 87.0 µg | 12% | |
| Biotin (Vitamin B7) | 1.00 µg | 2% | |
| Omega-6 (Linoleic acid) | 0.420 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.170 g | — | |
| Omega-3 (EPA) — Eicosapentaenoic acid | 0.010 g | — |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.