Baked Pasta with Bacon, Cream, Eggs and Peas (Carbonara)
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
948
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 948 cal. | (45 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse tomatoes, cut out stalks and chop. Cut bacon into strips. Peel onion and chop finely. Cook bacon in a hot pan until crispy. Cook pasta in boiling salted water for 5 minutes, drain and rinse in cold water and drain again. Combine with tomatoes, bacon, onion and peas. Spread in a clay pot.
2.
Whisk eggs with cream and cheese, season with salt, pepper and nutmeg and pour over pasta. Close pot with a lid and place into a cold oven. Turn oven temperature to 180°C (approximately 350°F) and bake for about 20 minutes. Remove lid and bake for another 10 minutes. Sprinkle with chives and serve.
