Classic Italian Pasta Dish

Name: Classic Italian Pasta Dish
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 16 ozs Spaghetti; 1 Tbsp olive oil; 1.25 cups Pancetta (chopped); 2 scallions (sliced); 2 cloves garlic cloves (finely chopped); 0.25 cup dry white wine; 0.25 cup heavy cream; 2 large eggs; 1 cup Parmesan (freshly grated; plus extra to shave for garnish); 0.5 cup fresh Basil (or flat-leaf parsley); salt (to taste); freshly ground Black pepper (to taste)

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Health Score:

67 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 30 min.

Ready in

Calories:

807

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	807 cal.	(38 %)
Protein	22 g	(22 %)
Fat	62 g	(53 %)
Carbohydrates	40 g	(27 %)
Sugar added	0 g	(0 %)
Roughage	3.2 g	(11 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	1 μg	(5 %)
Vitamin E	1.4 mg	(12 %)
Vitamin K	3.9 μg	(7 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	7.6 mg	(63 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	44 μg	(15 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	9.9 μg	(22 %)
Vitamin B₁₂	1.4 μg	(47 %)
Vitamin C	5 mg	(5 %)
Potassium	414 mg	(10 %)
Calcium	248 mg	(25 %)
Magnesium	58 mg	(19 %)
Iron	2.5 mg	(17 %)
Iodine	18 μg	(9 %)
Zinc	2.9 mg	(36 %)
Saturated fatty acids	27.3 g
Uric acid	124 mg
Cholesterol	164 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 16 ozs Spaghetti; 1 Tbsp olive oil; 1 ¼ cups Pancetta (chopped); 2 scallions (sliced); 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)

How healthy are the main ingredients?

Parmesan Basil olive oil garlic clove egg salt

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Preparation steps

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.

Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped pancetta until slightly crisp, about 2 minutes, stirring frequently. Add the sliced spring 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.

In a separate bowl whisk the eggs and add Parmesan; whisk again until blended. Season with salt and pepper, to taste. Set aside

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.

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