Spaghetti Carbonara
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
939
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 939 cal. | (45 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 514 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Coarsely dice the pancetta. Heat the olive oil in a pan, and sauté the pancetta. Peel the garlic and pass through a press into the pan. Sauté briefly, then remove from the heat. Whisk the egg yolks with the parmesan cheese in a bowl. Season the egg mixture with salt and pepper.
3.
Remove the pasta from the cooking water with tongs, then add to the pan with the pancetta. Mix in the egg-parmesan mixture, and toss to combine. If necessary, add a ladle of the pasta water.
4.
Arrange the pasta on warmed plates and serve.
