Spaghetti Bacon Carbonara
|Spaghetti||1 Pound (500 Gram)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Lean bacon||4 Ounce, rinds removed and chopped (125 Gram)|
|Double cream||3 Tablespoon|
|Parmesan cheese||4 Ounce, grated (125 Gram)|
|Black pepper||To Taste|
Cook the spaghetti in boiling salted water for 8 to 12 minutes or until it is al dente (just tender to the bite).
Meanwhile, melt 15 g/1/2 oz of the butter in a frying pan.
Add the bacon and fry until it is crisp and golden brown.
Remove from the heat and stir in the cream.
Beat the eggs and 50 g/2 oz of the cheese together until the mixture is well blended.
Stir in salt and pepper to taste.
Drain the spaghetti and transfer it to a warmed mixing bowl.
Add the remaining butter and toss well to coat the strands.
Stir in the bacon mixture, then the egg mixture, tossing the spaghetti thoroughly to coat well.
Serving size: Complete recipe
Calories 2902 Calories from Fat 989
% Daily Value*
Total Fat 111 g171.5%
Saturated Fat 46.3 g231.4%
Trans Fat 0 g
Cholesterol 876.3 mg292.1%
Sodium 3335.8 mg139%
Total Carbohydrates 346 g115.5%
Dietary Fiber 0.27 g1.1%
Sugars 2.1 g
Protein 149 g297.8%
Vitamin A 45% Vitamin C 0.35%
Calcium 161.8% Iron 113.6%
*Based on a 2000 Calorie diet