Pasta Carbonara
This dish is a good source of the fat-soluble vitamins A and D. However, it's rich in fat and calories, so make sure to eat it in moderation.
If you're vegetarian, prepare this recipe with smoked tofu instead.
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 1 g |
Preparation steps
Cut the chorizo into approximately 1/2-inch cubes. Cook in a dry non-stick pan over medium heat until crispy.
Reserve 2 tablespoons of the rendered chorizo oil and drain the chorizo pieces on paper towels.
Rinse the parsley, pat dry and roughly chop the leaves with a large knife.
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Finely grate the Parmesan.
Add Parmesan, eggs and creme fraiche to a large bowl. Season with salt and pepper and whisk to combine the ingredients.
Drain pasta in a sieve, reserving about 4 tablespoons of the cooking water.
Quickly combine pasta, reserved cooking water and beaten egg mixture. Gently fold in chorizo, reserved chorizo oil and parsley.