Spaghetti Carbonara with Freshly Ground Black Pepper
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ozs dry Spaghetti
- 1 Tbsp olive oil
- 1 ¼ cups Pancetta (chopped)
- 1 onion (chopped)
- 2 cloves garlic cloves (finely chopped)
- ¼ cup dry white wine
- ¼ cup heavy cream
- 2 large eggs
- 1 cup Parmesan (freshly grated; plus extra to shave for garnish)
- ½ cup fresh Basil (or flat-leaf parsley)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well and set aside.
2.
Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped pancetta until slightly crisp, about 2 minutes, stirring frequently. Add onion and garlic, continue cooking for an additional 2 minutes. Add the wine and heavy cream and cook until slightly thickened, about 3-4 minutes.
3.
In a separate bowl whisk the eggs and add Parmesan; whisk again until blended. Season with salt and pepper, to taste. Set aside
4.
Add the hot, drained spaghetti to the skillet with the pancetta and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped basil or parsley and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.
