Pasta Amatriciana
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs Spaghetti
- salt (to taste)
- 8 ripe Tomatoes (rinsed and stems trimmed)
- 2 cloves garlic cloves (peeled and finely chopped)
- 8 slices Bacon (cut into small strips)
- 1 Tbsp fresh parsley (finely chopped; plus extra for garnish)
- freshly ground Black pepper (to taste)
- fresh Parmesan (shaved)
Preparation steps
1.
Cook the spaghetti in boiling salted water according to package instructions, until al dente.
2.
Meanwhile, cut a shallow "X" on the bottom of each tomato. Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil. Drop the tomatoes in the boiling water for 45 seconds, or until the skin begins to peel. Remove the tomatoes quickly and plunge them into the bowl of ice water. Allow the tomatoes to sit in the ice water for at least 5 minutes. The tomatoes should still be firm, but the skin will be falling off. Peel the remaining skin, using your hands and chop into a small dice. Set aside.
3.
In a skillet, set over medium heat, briefly saute the garlic and bacon strips, about 2 minutes. Add the tomatoes and chopped parsley, and season to taste with salt and pepper, simmer gently for 4 to 5 minutes.
4.
Drain the pasta and divide between plates. Top with the the bacon and tomato mixture. Garnish with Parmesan cheese and fresh parsley sprigs. Serve.
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