Spaghetti Carbonara
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
822
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 150 grams Pancetta (sliced)
- 2 garlic cloves
- 2 Tbsps olive oil
- 8 Tbsps Whipped cream (at least 30% fat content)
- 4 eggs
- 60 grams freshly grated Parmesan
- freshly ground peppers
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Dice the pancetta. Peel and finely chop the garlic. Heat the oil in a pan, then sauté the pancetta and garlic for 2 minutes. Whisk the eggs, cream, and parmesan together. Drain the pasta, add to the pan with the pancetta, and mix in the cream mixture. Season to taste with salt and pepper. Transfer the pasta into bowls, and serve immediately.
