| 17.64 oz | Pasta, dry (spaghetti, farfalle, penne, etc) | |
| 3.53 oz | Pork Belly, Pancetta, raw | |
| ⅔ cup 1 tsp | Onions, white or yellow, raw, chopped | |
| 4 (ea. 0.60 oz) | Egg yolk, large | |
| 10⅛ tsp | Pecorino Romano, cheese, grated | |
| 29.21 oz | altogether (view nutrition facts) |
Preparation
- Serving size:7.30 oz (calculated)
- Cook the spaghetti in boiling, salted water until al dente.
- Cut the pancetta into thin strips, chop the onion.
- Sauté pancetta and onion in a pan for about 2 to 3 minutes until the begin to brown.
- Remove from the pan and mix with the egg yolks. Do not heat the eggs.
- Season to taste and add to the spaghetti.
- Top with the grated cheese.
- Calorie count710 kcal
- % of calories by macros
Fat 30.8 % 219 kcal 23.7 g Net Carbs 53.2 % 378 kcal 92 g Dietary Fiber 1.3 % 9 kcal 4.5 g Protein 14.6 % 104 kcal 25.3 g - Approx. WW SmartPoints™19.9
- Cholesterol 202.5 mg
- Sodium 24.8 mg
- Fat 23.7 g
- Saturated Fat 9.6 g
- Trans Fat 0 g
- Carbohydrates 96.5 g
- Dietary Fiber 4.5 g
- Total Sugars 4.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 25.3 g
- Calcium 55.8 mg
- Iron 4.8 mg
- Magnesium 70.9 mg
- Potassium 383.7 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 65.5 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 2.1 mg
- Folate 519 mcg
- Folic Acid 273.8 mcg