Ribbon Pasta with Bacon and Cheese
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
673
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- 1 clove garlic cloves (finely chopped)
- 1 cup sliced Pancetta (cut into pieces)
- 1.333 cups cherry Tomatoes (halved)
- 1 cup grated Cheese (e. g. Pecorino)
- 4 eggs (separated, yolks returned to their shells)
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Fry the garlic together with the pancetta for 3-4 minutes until golden brown. Add the tomatoes and heat through for 1-2 minutes.
3.
Stir in the drained pasta and divide the mixture between plates. Sprinkle with cheese, put one egg yolk in the shell on each plate (for stirring through after serving), season with ground black pepper and serve.
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