Spaghetti with Bacon-Saffron Sauce
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
750
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel and finely dice the onions. Heat the olive oil in a pan, add the onions, and sauté. Dice the bacon, add to the pan, and sauté until crispy. Mix the saffron with the cream, then add to the pan. Season to taste with salt and pepper.
2.
Remove the pan from the heat, and add the egg yolks. Stir constantly, making sure the sauce doesn't boil, until the mixture is thickened and creamy.
3.
Cook the spaghetti in boiling salted water according to the package directions until al dente. Drain the spaghetti thoroughly and add to the pan. Toss to combine, garnish with the parsley, and serve.
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