Spaghetti Carbonara with Cabbage and Poached Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 595 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Spaghetti
- salt
- 4 egg yolks
- 150 milliliters Whipped cream
- peppers (freshly ground)
- 150 grams Smoked bacon
- 1 garlic clove
- 150 grams Savoy cabbage
- 4 eggs
- 50 milliliters Vinegar
- 2 Tbsps olive oil
- 3 Tbsps finely chopped parsley
- 2 Tbsps freshly grated Parmesan
Preparation steps
For the spaghetti: Cook the spaghetti in boiling salted water until al dente.
For the sauce: Mix the egg yolks with the cream in a bowl. Season with salt and pepper to taste and whisk the mixture together. Cut the bacon into small cubes. Peel and finely chop the garlic. Rinse the cabbage, remove the core and cut into thin strips.
For poaching the eggs: Crack each egg into a small bowl or cup.
Heat 1 litre of water in a small pot until nearly to a boil. Stir in the vinegar. Carefully add each egg to the pot and use a tablespoon so the egg keeps its round shape. Ideally, the egg yolk should be completely surrounded by egg white. Poach for 4 minutes.
Heat the oil in a skillet. Add the bacon and cabbage, and cook until golden brown, about 3-4 minutes. Stir in the garlic and cook until fragrant. Toss in the drained spaghetti. Turn off the heat. Add the egg and cream mixture along with 2 tablespoons of the parsley and the Parmesan. Toss until creamy and thoroughly combined.
To serve: Divide the pasta between plates. Remove the eggs from the poaching water with a slotted spoon and arrange on top of each plate of pasta. Season with salt and pepper to taste and garnish with the remaining parsley.
