Wheat-free Pancetta and Pecorino Spaghetti
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ozs Pancetta (or rindless fatty bacon)
- 1 clove garlic cloves (finely chopped)
- 14 ozs gluten-free Spaghetti
- 4 eggs (beaten)
- salt
- freshly ground Black pepper
- 4 Tbsps cream (optional)
- 4 Tbsps grated Parmesan
- 2 Tbsps grated pecorino romano
- 2 Tbsps chopped Chives
Preparation steps
1.
Cook the pancetta or bacon in a frying pan over a low heat until the fat runs, then add the garlic and increase the heat. Cook until the pancetta is well browned and the garlic is soft. Remove from the heat.
2.
Cook the spaghetti in plenty of salted boiling water according to the packet instructions until 'al dente'.
3.
Drain well and add the pancetta and garlic. Stir in the eggs, a pinch of salt, plenty of pepper and cream (if using). Stir until creamy - the heat of the spaghetti will lightly cook the eggs.
4.
Place on warm serving plates and sprinkle with the cheeses and chopped chives. Serve immediately.
