Spaghetti with Bacon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 100 grams Bacon (in slices)
- 3 scallions
- 5 centiliters Marsala wine
- 4 Tbsps balsamic vinegar
- 100 milliliters Vegetable broth
- 2 Tbsps Tomato paste
- 1 tsp sugar
- salt
- freshly ground peppers
- 250 grams Spaghetti
- 40 grams Parmesan (whole piece)
- 2 garlic cloves
- 1 Tbsp olive oil
Preparation steps
Cut bacon crosswise into strips and fry in a pan until crispy. Remove from pan and drain on paper towels.
Rinse, trim and finely chop the light green and white parts of the scallions. Cut about 2 tablespoons of the scallion greens into rings on the diagonal. Set aside.
Fry chopped scallions briefly in bacon fat. Add marsala, balsamic vinegar, broth, tomato paste and sugar. Simmer about 5 minutes. Return bacon to pan and season with salt and pepper.
Cook spaghetti in plenty of salted boiling water until al dente.
With a vegetable peeler, shave Parmesan into thin slices.
Drain pasta and return to pot. Press garlic through a garlic press into the pot along with oil. Toss to coat. Roll spaghetti into 3 nests with a carving fork and place on warmed plates. Top pasta with scallion-bacon sauce. Serve sprinkled with shaved Parmesan cheese and reserved scallion greens.
