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Sacla' Carbonara Stir-Through Sauce: nutrition, salt and what the label does not tell you
A standard serving of Sacla' Carbonara Stir-Through Sauce (15g) contains 51 kcal, 0.3g of salt and 0.42g of sugar. It is classified as NOVA 2 — minimally processed under the NOVA food processing system.
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Salt, sugar and UPF level by serving
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Nutrition by serving
Nutrition by serving: Sacla' Carbonara Stir-Through Sauce
Serving
Calories
Salt
Sugar
= teaspoons
Protein
Tablespoon (15g)
51 kcal
0.3g
0.42g
0.1 tsp
1.27g
2 tablespoons (30g)
102 kcal
0.6g
0.84g
0.2 tsp
2.55g
Salt highlighted in amber above 15% of adult daily limit (6g), red above 33%. Sugar highlighted similarly against 30g adult daily free sugar limit. Teaspoons calculated at 4g per teaspoon (level teaspoon of granulated sugar).
Sacla' Carbonara Stir-Through Sauce contains 340 kcal, 31g of fat (8.5g saturated), 7.5g of carbohydrate (2.8g sugar), 8.5g of protein and 2g of salt per 100g.
Sacla' Carbonara Stir-Through is a concentrated sauce — 24% Parmigiano Reggiano and 22% Pecorino Romano — used in tablespoon quantities rather than half-jar portions. At 340 kcal per 100g the calorie density looks alarming, but a realistic 30g serving delivers only 102 kcal. The aged cheese contributes 2.0g of salt per 100g. Unlike jar carbonara sauces, there is no modified starch or flavouring — just cheese, eggs, oil and cured pork.
NOVA food processing classification
NOVA 2 — minimally processed
All recognisable whole food ingredients; no industrial additives despite the high calorie density.
The NOVA classification system groups foods by the extent and purpose of processing. NOVA 2 covers processed culinary ingredients — oil, salt, vinegar — and simple combinations of whole foods made using minimal processing.
Sacla' Carbonara Stir-Through Sauce is classified as NOVA 2 — minimally processed under the NOVA food processing system.
A NOVA 2 or 3 classification for a jarred pasta sauce is unusual. Most ambient pasta sauces in UK supermarkets contain at least modified maize starch and citric acid, which would push them into NOVA 4. The short ingredient list of Sacla' Carbonara Stir-Through Sauce — using only recognisable whole food ingredients with no industrial additives — reflects a different approach to manufacturing that trades longer shelf life and price efficiency for a simpler formulation.
Salt
Sacla' Carbonara Stir-Through Sauce contains 2g of salt per 100g. A tablespoon (15g) delivers 0.3g of salt, 5% of the adult daily limit of 6g.
At 2g of salt per 100g this is a high-salt product by UK Food Standards Agency standards (above 1.5g per 100g counts as high). Pasta sauce is often eaten alongside other salty components — Parmesan cheese, bread, cured meat — so the cumulative salt load of a pasta meal can easily exceed the adult daily limit.
Sugar and added sugar
Sacla' Carbonara Stir-Through Sauce contains 2.8g of sugar per 100g. A tablespoon (15g) delivers 0.42g of sugar. Tomatoes contain natural sugar (fructose), so some sugar content in any tomato-based sauce is expected. The key question is whether additional sugar has been added beyond what the tomatoes themselves provide.
Ingredients
Concentrated stir-through carbonara sauce
Parmigiano Reggiano Cheese (Milk) (24%), Pecorino Romano Cheese (Milk) (22%), Sunflower Oil, Pancetta (Pork, Salt), Egg Yolk, Extra Virgin Olive Oil, Salt, Black Pepper, Nutmeg. Very high cheese content — a concentrated sauce used in much smaller portions than jar sauces.
Tablespoon (15g): 0.3g of salt (5% of the adult daily limit of 6g); 2 tablespoons (30g): 0.6g of salt (10% of the adult daily limit of 6g).
Sacla' Carbonara Stir-Through Sauce contains 2.8g of sugar per 100g. A tablespoon (15g) delivers 0.42g of sugar. The sugar present is primarily from natural ingredients.
Sacla' Carbonara Stir-Through Sauce is classified as NOVA 2 — minimally processed. It contains only recognisable whole food ingredients without industrial additives.
A home-made tomato pasta sauce using tinned tomatoes, olive oil, garlic, basil and salt typically contains around 0.3g to 0.5g of salt per 100g (from the added salt alone), no modified starch, and no acidity regulators. The salt content of Sacla' Carbonara Stir-Through Sauce (2g per 100g) is higher than a home-made equivalent. The main difference is in the processing additives rather than the nutrition numbers.
Sacla' Carbonara Stir-Through Sauce contains animal-derived ingredients and is not suitable for vegetarians. Check the label for specific ingredient details.
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Nutrition from official brand UK labels (Dolmio UK, Loyd Grossman UK, Sacla' UK, Napolina UK, Barilla UK), Action on Salt pasta sauce and pesto surveys (2009, 2017), Which? blind taste test 2023 (pesto), MadeForMums independent analysis, and UK supermarket product listings. NOVA classifications from ingredient lists at time of writing. For guidance only, not medical advice.
