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Spaghetti Carbonara

The Knorr Touch of Taste and some really good pancetta helps max out the taste in this quick and easy carbonara recipe.

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

  • 350 g spaghetti
  • 3 egg yolks
  • 100 ml Elmlea Single Light
  • 1 tablespoon Knorr Touch of Taste Chicken
  • 1 tbsp vegetable oil
  • 60 g pancetta cubes
  • 3 cloves garlic, peeled or left whole
  • 1 tbsp parsley, chopped
  • freshly ground black pepper
  • 30 g grated Parmesan to serve (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

505kcal

Energy (kJ)

2108kJ

Protein (g)

19.5g

Carbohydrate incl. fibre (g)

68.5g

Carbohydrate excl. fibre (g)

65.4g

Sugar (g)

3.9g

Fibre (g)

3.1g

Fat (g)

16.3g

Saturated fat (g)

6.7g

Unsaturated fat (g)

5.7g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

2.9g

Trans fat (g)

0.1g

Cholesterol (mg)

125mg

Sodium (mg)

615mg

Salt (g)

1.54g

Vitamin A (IU)

287IU

Vitamin C (mg)

1.8mg

Calcium (mg)

126mg

Iron (mg)

1.59mg

Potassium (mg)

228mg

Total

2018kcal

8434kJ

77.8g

273.9g

261.7g

15.6g

12.3g

65.3g

26.7g

22.6g

10.9g

11.8g

0.3g

499mg

2461mg

6.15g

1147IU

7.2mg

504mg

6.35mg

911mg

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  • 1 Cook the spaghetti according to packet directions until al dente.
  • 2 Whilst the spaghetti is cooking, in a small bowl, whisk together the egg yolks, Elmlea with a few drops of Touch of Taste.
  • 3 Heat a small frying pan with the oil and fry the pancetta and garlic until crisp, drain on kitchen paper and discard the garlic.
  • 4 Drain the spaghetti. Add in the egg mixture and toss the spaghetti so that it becomes coated with the mixture and lightly cooked. Sprinkle over the pancetta and toss to mix in. Season to taste with black pepper.
  • 5 Serve with Parmesan cheese and garnish with parsley. Delicious with a green salad.