Spaghetti carbonara
Spaghetti with egg, pancetta and parmesan.
- 20 minto make
- 4portions
- Mediumto cook
Ingredients
For 4 portions
- 400 g spaghetti (dry)
- 150 g pancetta
- 3 large egg
- 60 g parmesan cheese
- 1 Tsp black pepper
Method
- Cook the spaghetti.
- Fry the diced pancetta until crisp.
- Beat the eggs with the grated parmesan and pepper.
- Toss the drained spaghetti with the pancetta off the heat, then stir in the egg mixture so it thickens without scrambling.
Nutrition
| A portion (206 g) | 100 g | |
|---|---|---|
| Energy | 650 kcal | 316 kcal |
| Protein | 28.4 g | 13.8 g |
| Carbohydrate | 77.3 g | 37.6 g |
| of which sugars | 3.1 g | 1.5 g |
| Fat | 24.1 g | 11.7 g |
| of which saturates | 8.8 g | 4.3 g |
| Fibre | 3.3 g | 1.6 g |
| Salt | 1.5 g | 0.8 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.1 kg | 5.34 kg |
| Nutrient pollution (N eq) | 8.61 g | 41.9 g |
| Land use for a year | 1.38 m² | 6.73 m² |
| Water use | 843 l | 4,101 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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