Spaghetti carbonara
Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 158 kcal | 8% |
| Fat | 7.9 g | 11% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 1.3 g | 1% |
| Fibre | 1.1 g | — |
| Protein | 6.1 g | 12% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Spaghetti Pasta (43%) [Water, Durum Wheat Semolina, Rapeseed Oil], Semi-Skimmed Milk, Pancetta (9%) [Pork Belly, Salt, Black Pepper, Preservatives (Sodium Nitrite, Potassium Nitrate)], Water, Cream (8%) (Milk), Parmigiano Reggiano Cheese (6%) (Milk), Corn Starch, Garlic Purée, Parsley, Sea Salt, Cracked Black Pepper.
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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