Spaghetti Carbonara

Name: Spaghetti Carbonara
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 60 g Parmesan; 30 g Pecorino; 1 shallot; 230 g olive oil; 1200 g water; 3/4 tsp salt; 350 g spaghetti; 3 egg; 1 tsp black pepper; bacon; 1 egg yolk; 1/4 tsp salt

Spaghetti coated in a creamy sauce made with eggs, Parmesan, Pecorino and bacon, seasoned with black pepper. The Pecorino is optional.

Total time : 15 min
Servings : 4 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

994 kcal

Protein

25 g

Carbs

74 g

Fat

67 g

Macronutrients

Protein

50% RI

25 g

Carbs

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MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh · 1

Photo

Watch the original

egg yolk

1

salt1/4 tsp

Steps

1
Grate the Parmesan and Pecorino for 10 seconds, then set them aside.
10s
2
Chop the shallot for 3 seconds, then scrape down the sides of the bowl.
3s
3
Add the bacon and olive oil, then sauté for 5 minutes.
5 min
4
Place the water and three-quarters of the salt in the bowl, then bring to a boil for 10 minutes.
10 min
5
Add the spaghetti and cook according to the time indicated on the package until al dente, then drain.
6
Mix the eggs, egg yolk, grated cheese, one-quarter of the salt and pepper for 15 seconds, then pour the mixture over the hot pasta and bacon and mix thoroughly.
15s

28% RI

74 g

of which sugars

4% RI

3.3 g

Fat

95% RI

67 g

of which saturates

60% RI

12 g

Fiber

14% RI

3.4 g

Minerals

Sodium

31% RI

733 mg

Potassium

19% RI

389 mg

Calcium

30% RI

240 mg

Iron

34% RI

4.7 mg

Magnesium

17% RI

63 mg

Zinc

27% RI

2.7 mg

Vitamins

Vitamin C

1% RI

0.6 mg

Vitamin D

20% RI

1 µg

Vitamin A

13% RI

104 µg

Vitamin B6

21% RI

0.3 mg

Vitamin B12

32% RI

0.8 µg

10/10 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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