Pea and Egg Pasta

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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
1279
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,279 cal.(61 %)
Protein40 g(41 %)
Fat46 g(40 %)
Carbohydrates174 g(116 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.4 mg(50 %)
Vitamin D1.4 μg(7 %)
Vitamin E2 mg(17 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.6 mg(43 %)
Folate146 μg(49 %)
Pantothenic acid1.9 mg(32 %)
Biotin15 μg(33 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C7 mg(7 %)
Potassium687 mg(17 %)
Calcium196 mg(20 %)
Magnesium158 mg(53 %)
Iron5.7 mg(38 %)
Iodine12 μg(6 %)
Zinc5.3 mg(66 %)
Saturated fatty acids21.8 g
Uric acid202 mg
Cholesterol297 mg
Complete sugar3 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 cups Rigatoni
½ cup Pancetta (sliced)
3 Tbsps butter
2 cloves garlic cloves (minced or pressed)
1 cup frozen peas
3 very fresh egg yolks
½ cup heavy cream
freshly ground peppers
½ cup Parmesan (grated)
fresh Basil (coarsely chopped)
How healthy are the main ingredients?
Parmesangarlic cloveBasil
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Preparation steps

1.
Cook the pasta in plenty of boiling, salted water until al dente.
2.
Meanwhile cut the pancetta into thin strips and chop into pieces. Heat the butter in a pan, add the pancetta and cook for about 2 minutes. Add the peas (still frozen) and sweat briefly.
3.
Whisk the egg yolks and cream and add to the pancetta mixture. Stir several times until slightly thickened, about 3-4 minutes
4.
When pasta is al dente drain well, then mix immediately with the pancetta, peas, egg yolks and cream.
5.
Season with pepper and serve sprinkled with Parmesan and basil.
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