Calories in Spaghetti carbonara
Serving: a plate of classic spaghetti carbonara (80 g dry pasta): egg, pancetta and cheese, no cream · 296 g
614kcal per serving
208kcal per 100 g
- Protein
- 27.1 g
- Carbs
- 58.4 g
- Fat
- 28.4 g
- Fiber
- 2.7 g
- Salt
- 2.6 g
Available carbs, without fiber (as on European labels).
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This is where the numbers come from: each ingredient raw, what it weighs on the plate and its calories, with the database entry behind it.
| Ingredient | Raw | On the plate | kcal | Source |
|---|---|---|---|---|
| spaghetti | 80 g | 180 g | 297 | USDA |
| pancetta | 40 g | 30 g | 186 | BEDCA |
| egg | 50 g | 50 g | 72 | USDA |
| parmesan / pecorino | 15 g | 15 g | 59 | USDA |
| black pepper | 0.5 g | 0.5 g | 1 | USDA |
| salt (cooking water) | 0.5 g | 0.5 g | 0 | USDA |
| pasta water that binds the sauce (Renzy estimate) * | 20 g | 20 g | 0 | — |
| Total | 296 g | 614 |
Amounts follow the Spanish Nutrition Society (SENC) serving sizes; the rest is Renzy’s standard recipe. * Amount or cooking estimated by Renzy (no official figure).
Compared with ready-made dish entries
To check the recipe, we compare it with entries for the finished dish in other databases (0% = same).
BLS 4.0: Eierteigwaren mit Carbonara Sauce (BLS X740733) · 167 kcal per 100 g · +24% per 100 g
BLS “Eierteigwaren mit Carbonara Sauce” (German recipe, with cream).
Good to know
- Spanish-style version with cream: not calculated; 50 g of whipping cream (USDA 170859) would add about 170 kcal.
- The BEDCA raw/fried pancetta pair can’t be used for the factor (the fried one has LESS protein than the raw one: inconsistent data).
FAQ
How many calories are in a plate of spaghetti carbonara?
A plate of classic spaghetti carbonara (80 g dry pasta) with egg, pancetta and cheese, no cream: about 296 g as served and 614 kcal, with 27.1 g protein, 58.4 g carbs, 28.4 g fat and 2.6 g salt.
Does carbonara with cream have more calories?
Yes: 50 g of cream adds about 170 kcal to the 614 of classic egg-based carbonara.
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Data: USDA FoodData Central (SR Legacy), BEDCA (Spanish food composition database, AESAN) and Bundeslebensmittelschlüssel 4.0 (Max Rubner-Institut, CC BY 4.0). Cooked weight comes from raw/cooked pairs in the same database.