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
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.
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