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Ingredients
- 100 g di pecorino Romano a pezzi (2-3 cm)
- 20 g di olio extravergine di oliva
- 150 g di guanciale di maiale a listarelle sottili (5-10 mm)
- 1 cucchiaino di sale
- 320 g di pasta tipo mezze maniche
- pepe nero macinato, a piacere
- Nutrition
- per 4 porzioni
- 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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