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Ingredients
Spaghetti Carbonara
Break the eggs into a large bowl. Season with salt and pepper. Mix in 70 g (approximately 2 1/2 ounces) of the parmesan cheese, and stir until combined.
Bring a pot of salted water to a boil. Cook the spaghetti until al dente.
Finely dice the bacon. Heat the butter in a pan, and sauté the bacon. Pass the garlic through a press into the pan. Drain the spaghetti, reserving some of the pasta cooking water. Place the spaghetti in the pan with the bacon. Toss until combined, then add the egg mixture, and mix thoroughly. Mix in 2-3 tablespoons of the pasta cooking water, and sprinkle with the remaining parmesan cheese. Garnish with freshly cracked black pepper, and serve.
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
Healthy, because
The Italian traditionally uses pancetta (streaky belly bacon) for the spicy taste. Turkey ham, on the other hand, is a good alternative, as it provides far less of the inflammation-promoting arachidonic acid than brown bacon.
Even smarter
You can also refine the popular pasta classic with zucchini. Simply dice the courgettes or slice them into strips and fry them with the turkey ham. That way, a few extra vitamins also come into play.