)
SPAGHETTI CARBONARA
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
89.69 g
Sodium (mg)
617.92 mg
Vitamin A (IU)
508.72 IU
Saturated Fat (g)
11.58 g
Vitamin D (mcg)
1.58 mcg
Energy (kcal)
741.56 kcal
Fat (g)
26.17 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0.71 mcg
Vitamin B6 (mg)
0.28 mg
Salt (g)
1.54 g
Folate (mcg)
62.84 mcg
Calcium (mg)
222.64 mg
Zinc (mcg)
2.66 mcg
Monounsaturated Fat (g)
5.58 g
Cholesterol (mg)
338.2 mg
Iron (mg)
2.42 mg
Selenium (mcg)
92.42 mcg
Vitamin C (mg)
0.01 mg
Fibre (g)
4.23 g
Sugars (g)
4.81 g
Protein (g)
29.52 g
Copper (mg)
0.36 mg
Potassium (mg)
313.17 mg
Total
269.06 g
1853.76 mg
1526.15 IU
34.75 g
4.74 mcg
2224.69 kcal
78.52 g
0 g
2.12 mcg
0.83 mg
4.63 g
188.51 mcg
667.91 mg
7.97 mcg
16.75 g
1014.61 mg
7.26 mg
277.26 mcg
0.04 mg
12.7 g
88.55 g
1.09 mg
939.51 mg
- 2 Knorr Chicken Stock Cube
- 5 ml dash of olive oil
- 6 egg yolk
- 60 g pancetta (chopped and fried)
- 40 g grated Parmesan, plus extra to serve
- 100 ml single cream
- 350 g dried spaghetti
- Freshly ground black pepper
- 1 Add in KNORR Chicken Cube in a large pan of boiling water and stir until dissolved. Add in a splash of olive oil.
- 2 Meanwhile, whisk together the egg yolks thoroughly in a bowl.
- 3 Add in cream and whisk together.
- 4 Once the water starts to boil, add in the spaghetti and cook following packet instructions as a guideline so that the spaghetti retains its texture.
- 5 Using a slotted spoon, remove the spaghetti from the stock and place in a colander. Do not throw away the stock in which you've cooked the pasta, instead reserve it for future use for the stew stock.
- 6 Toss a dash of olive oil through the cooked spaghetti (optional) and transfer into large bowl.
- 7 Add in the egg mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta and toss to mix in.
- 8 Sprinkle some fine freshly grated parmesan over the bottom of the serving dish.
- 9 Top with the spaghetti carbonara.
- 10 Sprinkle the remaining pancetta over for texture. Sprinkle with grated parmesan. Season with freshly ground black pepper and serve at once with parmesan on the side.
