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Picture of Pasta alla Gricia Recipe
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2499 kcal 125 %
  • Fat 118 g 182 %
  • Saturated 41 g 206 %
  • Carbs 257 g 86 %
  • Fiber 11 g 45 %
  • Protein 94 g 187 %
  • Cholesterol 209 mg 70 %
  • Sodium 2535 mg 106 %
  • Calcium 695 mg 69 %
  • Magnesium 236 mg 56 %
  • Potassium 1289 mg 27 %
  • Iron 6 mg 33 %
  • Zinc 9 mg 81 %
  • Phosphorus 1453 mg 208 %
  • Vitamin A 80 µg 9 %
  • Vitamin C 0 mg 0 %
  • Thiamin (B1) 1 mg 80 %
  • Riboflavin (B2) 1 mg 46 %
  • Niacin (B3) 15 mg 94 %
  • Vitamin B6 1 mg 88 %
  • Folate equivalent (total) 66 µg 16 %
  • Vitamin B12 2 µg 74 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 3 mg 23 %
  • Vitamin K 13 µg 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pasta alla Gricia Recipe

Ingredients

  • 8 ounces (225g) guanciale (cured pork jowl), in one piece
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 ounces (340g) rigatoni
  • 2 ounces (60g) finely grated Pecorino Romano cheese, plus more for serving

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