Fettuccine Carbonara Dish
Ingredients List
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1 pound dry fettuccini noodles
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8 slices bacon
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4 eggs
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½ cup grated Parmesan cheese
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1 ¼ cups heavy cream
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1 pinch ground black pepper to taste
Instructions
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Boil a large pot of salted water. Add the fettuccine and cook for 8-10 minutes until al dente, then drain.
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Fry the bacon in a skillet over medium heat until crispy, then remove and drain on a paper towel. Chop into small pieces.
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In a bowl, whisk together the eggs, cheese, and cream, then stir in the bacon. Pour over the pasta in the pan and toss gently with tongs.
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Place the pan on low heat and cook for 1-2 minutes until the sauce thickens slightly. Avoid overheating to prevent the eggs from scrambling. Season generously with black pepper and serve.
Nutritional Information (per serving)
| 439 | Calories |
| 23g | Fat |
| 43g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 12g | 59% |
| Cholesterol 158mg | 53% |
| Sodium 339mg | 15% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 17g | 34% |
| Vitamin C 0mg | 0% |
| Calcium 106mg | 8% |
| Iron 2mg | 13% |
| Potassium 227mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5