Creamy Carbonara
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 134 kcal | 7% |
| Fat | 5.9 g | 8% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 14.0 g | 5% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.70 g | — |
| Protein | 5.8 g | 12% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Cooked Spaghetti (Water, Durum WHEAT Semolina), Cheese Blend (8%) (Mature Cheddar Cheese (MILK), Regato Cheese (MILK), Mozzarella Cheese (MILK)), Half Fat Cream (MILK), Chorizo (5%) Pork, Pork Fat, Salt, Paprika, Dextrose, Chilli Powder, BARLEY Malt Vinegar, Rosemary Extract, Sage, Paprika Extract, Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite]), Semi Skimmed MILK, Maize Starch, Garlic Purée, Cheese Stock (Water, Natural Flavouring, Cheese Powder (MILK), Vegetable Oil (contains Sunflower or Rapeseed Oil), Salt, Yeast Extract), Salt, Rapeseed Oil, Yeast Extract, Black Pepper, Nutmeg.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Carbonara-style pasta”: 3.61 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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