Creamy Bacon Spaghetti
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 68.2 μg | (114 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅔ cup fatty Bacon (streaky, American)
- 2 Tbsps olive oil
- 14 ozs Spaghetti
- 3 eggs
- 3 Tbsps cream (30%)
- salt
- freshly ground Black pepper
- 1 cup Parmesan (freshly grated)
- ½ cup Chives (chopped)
- 2 cloves garlic cloves
Preparation steps
1.
Cut the bacon into thin strips. Fry the bacon gently in a large skillet in two tablespoons of oil.
2.
Cook the spaghetti in boiling, salted water until al dente.
3.
Whisk the eggs and cream and season with salt and pepper. Stir in 50 g of Parmesan cheese and the chives. Remove the crispy bacon slices from the skillet and keep warm. Peel the garlic, finely chop and gently sauté in the bacon fat.
4.
Drain the spaghetti well, then place immediately in the skillet and toss in the bacon fat. Now take the skillet from the heat. Pour in the egg - cream mixture and stir until the spaghetti is coated with the sauce. Mix in the bacon, season with freshly milled pepper, sprinkle a little freshly grated Parmesan cheese over the top and serve.
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