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Ingredients
- 100 g pecorino romano in pieces (2-3 cm)
- 20 g extra virgin olive oil
- 150 g guanciale in thin strips (5-10 mm)
- 1 tsp salt
- 320 g pasta, dried like half sleeves
- black pepper, ground, as desired
- Nutrition
- per 4 portions
- Calories
- 9114 kJ / 2178 kcal
- Protein
- 93.4 g
- Carbohydrates
- 254.1 g
- Fat
- 94.5 g
- Saturated Fat
- 34.2 g
- Fibre
- 9.2 g
- Sodium
- 6307.7 mg
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