Spaghetti Carbonara
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
913
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 150 grams Pancetta
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 milliliters Whipped cream
- 60 grams freshly grated Parmesan
- freshly ground peppers
- 4 eggs
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Slice the pancetta, then cut into strips. Peel the garlic, and finely dice. Heat the oil in a pan, and sauté the pancetta and the garlic for 2 minutes. Stir in the cream and parmesan cheese, then season to taste with salt and pepper. Separate the eggs. Place the individual yolks into separate bowls. Reserve the egg whites for another use.
3.
Drain the pasta, then mix into the pan with the cream sauce. Arrange on four plates, and top each with one of the egg yolks. Garnish with freshly ground black pepper and serve.
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