Pasta Carbonara

Name: Pasta Carbonara
Total time: 25 min
Yield: 1 servings
Ingredients: 100 g Spaghetti; 40 g Guanciale; 50 g Egg; 17 g Egg white; 25 g Pecorino; 1 g Black pepper; 0.5 g Salt

Dinner maintain

25 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Bring a pot of salted water to the boil and cook the spaghetti until al dente. Reserve a cup of the starchy pasta water before draining.
While the pasta cooks, fry the guanciale in a cold dry pan over medium heat until the fat renders and the pieces are crisp. Take the pan off the heat.
Beat the whole egg and egg white with the grated pecorino and plenty of black pepper to a smooth cream.
Add the drained hot pasta to the guanciale pan, then quickly stir in the egg and cheese mixture off the heat so it forms a silky sauce without scrambling.
Loosen with a little reserved pasta water until glossy and creamy, then serve at once with extra pecorino and black pepper.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.