Spaghetti Carbonara with Capers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
949
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 949 cal. | (45 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Mix egg yolks with the cream in a bowl and add capers. Season with salt and pepper and whisk until well mixed. Cut the pancetta into strips. Peel garlic and chop finely. Heat the oil in a pan auté the pancetta until lightly browned. Add the garlic, sauté briefly and toss with the drained spaghetti and Parmesan. Turn off the heat and mix in the egg-cream mixture.
3.
Arrange on plates and serve sprinkled with parsley.
