Pâte à la carbonara by @malcoms.food
25 min
Medium
4 servings
🍝
300 g
Pasta
🥚
2
Eggs
🥚
2
Egg Yolks
🧀
100 g
Parmesan
🥓
200 g
Guanciale
🧄
2
Garlic Cloves
Preparation Steps
Step 1/4
Cook pasta in boiling water
Step 2/4
Fry guanciale and garlic
Step 3/4
Mix eggs, yolks, and parmesan
Step 4/4
Combine all with pasta
Composition
Ingredients
Types
Pasta, Dairy, Meat, Vegetables
Ingredients
pasta, eggs, egg yolks, parmesan, guanciale, garlic cloves
Allergens
Gluten, Eggs, Dairy
Dietetics
Dietary regimen
High-Protein, Low-Carb
Calories
700 kcal
Macro nutrients
Protein: 35g, Carbohydrates: 75g, Sugar: 4g, Fat: 30g, Saturated Fat: 15g, Fiber: 3g, Cholesterol: 375mg
Nutritional Information
Minerals
Calcium: 350mg, Iron: 2mg, Phosphorus: 300mg, Potassium: 200mg, Magnesium: 24mg, Selenium: 30.25g, Zinc: 2.5mg
Vitamins
Vitamin A: 200IU, Vitamin B12: 1.25g, Vitamin D: 0.65g, Riboflavin: 0.3mg, Folate: 1005g
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
pan, pot, mixing bowl, whisk
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner, Lunch
Origin
Source
Platform
Original Creator
@malcoms.food
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
fridge : 2 days (sealed container)