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Spaghetti carbonara

(0)
25 Min
 
portions
24 %

Carbs

12 %

Fats

9 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1760 g
Energy 955 kJ / 229 kcal 16804 kJ / 4016 kcal
Sat. fat 5 g 79 g
Unsat. fat 5 g 84 g
Fibre 4 g 56 g
Salt 559 mg 9828 mg
Units:
 
  • 600 ml
    Tap water
  • 500 g
    Spaghetti
  • 250 g
    Pancetta
  • 165 g
    Egg
  • 150 g
    Parmesan
  • 99 ml
    Double cream
  • 22 ml
    Olive oil extra-virgin
  • 15 g
    Sea salt
  • 10 g
    Garlic
  • 1.8 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Sauté pans , 1 x Grate , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Colander
Method

Preparation time

10 Min

Cooking time

15 Min

1

Bring the water with all the sea salt to a boil in the sauce pan, add the spaghetti when it is boiling

2

Mean while heat a sauté pan on medium to high heat

3

Cut the pancetta into thin slices & crush/ peal / chop the garlic

4

Gently fry the pancetta in the sauté pan for about 3 minutes the add the garlic. Fry for a further 2 - 5 minutes until the pancetta crispy and golden. Then leave of the heat until the pasta is ready.

5

Grate the Parmesan cheese use half in the sauce and keep the rest as garnish on the table

6

Beat the eggs and then add the cream, season with a little pepper.

7

Follow the cooking instructions of spaghetti and drain of the water when cooked, Keep 1 - 2 cups to moisturize you pasta dish

8

Put the sauté pan with pancetta back on low heat and add the spaghetti, the egg & cream mix and grated parmesan cheese

9

Stir well until the eggs are partly cooked, this will take only 1 - 2 minutes as the spaghetti is still hot.

10

Your pasta is ready to serve….

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