Carbonara Pasta Bake
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
563
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- salt
- 1 Tbsp butter (plus extra to grease the casserole dish)
- 16 ozs Spaghetti
- 1 Tbsp olive oil
- ⅔ cup Pancetta (thinly sliced and cut into 2-inch matchsticks)
- 1 Tbsp butter (plus extra to grease the casserole dish)
- 1 onion (peeled and chopped)
- 2 cloves garlic cloves (peeled and chopped)
- 2 ½ cups frozen peas (thawed)
- freshly ground Black pepper (to taste)
- 4 eggs
- ¾ cup milk
- 1 cup cream
- ¾ cup oil-packed sun-dried tomatoes (drained and thinly sliced)
- 1 cup Parmesan (plus extra for sprinkling)
- ¼ cup fresh Basil (chopped)
- ¼ cup fresh, Italian parsley (chopped; plus extra for sprinkling)
Preparation
Kitchen utensils
1 Peeler, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Teaspoon, 3 Small bowls, 3 Pots, 1 Sieve, 1 Slotted spoon, 1 Measuring cups, 1 Tablespoon, 1 Citrus juicer, 1 Wooden spoon, 1 Whisk, 1 Fork
Preparation steps
1.
Preheat oven to 375º F. Grease a casserole dish generously with with butter.
2.
In a large pot of boiling salted water, cook pasta about 2 or 3 minutes short of al dente. Drain pasta and return to pot. Toss with 1 tablespoon of olive oil and set aside.
3.
Meanwhile, in a large skillet, cook the chopped pancetta until crispy. Remove from pan and drain on paper towels; set aside. Sweat the onions in the pancetta fat, plus 1 tablespoon butter until translucent. Add the garlic and cook until fragrant, about 1 minute. Add the peas, saute for 2 to 3 minutes and season with salt and pepper. Add the pancetta, onions, garlic and peas to the pasta and pour mixture into prepared casserole dish.
4.
In a large bowl, whisk the eggs, milk, and cream until thoroughly blended. Fold in the sun-dried tomatoes, Parmesan cheese, basil and parsley. Pour over the pasta mixture, distributing evenly.
5.
Bake for 20 to 30 minutes.
6.
Sprinkle top with chopped parsley and Parmesan cheese. Serve immediately.
