Spaghetti Carbonara with Capers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
949
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 949 cal. | (45 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Mix egg yolks with the cream in a bowl and add capers. Season with salt and pepper and whisk until well mixed. Cut the pancetta into strips. Peel garlic and chop finely. Heat the oil in a pan auté the pancetta until lightly browned. Add the garlic, sauté briefly and toss with the drained spaghetti and Parmesan. Turn off the heat and mix in the egg-cream mixture.
3.
Arrange on plates and serve sprinkled with parsley.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
