Spaghetti Carbonara is a classic Italian pasta dish known for its creamy sauce made from eggs, cheese, bacon, and black pepper. This recipe includes a twist with the addition of broad beans and leeks, providing a nutritious and flavorful depth to the dish.
- Ensure the pasta is cooked al dente for the best texture.
- Use freshly grated Parmesan or Pecorino cheese for a richer flavor.
- Temporarily remove the skillet from the heat when mixing the eggs to prevent them from scrambling.
- Reserve some pasta water to adjust the consistency of the sauce if needed.
- Cut the bacon into small pieces to ensure even distribution throughout the dish.
- Leeks can be substituted with onions if preferred.
- Fresh parsley is recommended for garnish, but you can use dried parsley if fresh is unavailable.
With these simple steps, you can create a delicious and authentic Spaghetti Carbonara that's sure to impress your family and friends. The addition of broad beans and leeks adds a unique and delightful twist to this classic recipe. Enjoy your meal!
Nutrition Facts | |
---|---|
Serving Size | 220 grams |
Energy | |
Calories 620kcal | 31% |
Protein | |
Protein 27g | 18% |
Carbohydrates | |
Carbohydrates 72g | 22% |
Fiber 4.71g | 12% |
Sugar 5g | 5% |
Fat | |
Fat 27g | 31% |
Saturated 10g | 34% |
Cholesterol 190mg | - |
Vitamins | |
Vitamin A 180ug | 20% |
Choline 160mg | 29% |
Vitamin B1 1.01mg | 84% |
Vitamin B2 0.54mg | 42% |
Vitamin B3 10mg | 61% |
Vitamin B6 0.48mg | 28% |
Vitamin B9 270ug | 69% |
Vitamin B12 0.62ug | 26% |
Vitamin C 11mg | 12% |
Vitamin E 1.57mg | 10% |
Vitamin K 80ug | 70% |
Minerals | |
Calcium, Ca 90mg | 7% |
Copper, Cu 0.40mg | 45% |
Iron, Fe 4.95mg | 45% |
Magnesium, Mg 80mg | 19% |
Phosphorus, P 390mg | 31% |
Potassium, K 540mg | 16% |
Selenium, Se 80ug | 142% |
Sodium, Na 550mg | 37% |
Zinc, Zn 2.80mg | 25% |
Water | |
Water 90g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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