Creamy cabonara
Made with five ingredients, this traditional Roman pasta has more protein and less saturated fat than other creamy pasta dishes. A serve of commercial cabonara has only 9 g of protein and 14 grams of saturated fat per serve, this homemade version has triple the protein and less than half the saturated fat.
Serves 2
50 g Guanciale or pancetta
150 g of pasta
olive oil
2 eggs
30 g Parmesan
Methods
Cook the pasta according to the packet instructions.
Slice the pancetta/guanciale and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get golden and crispy, tossing occasionally, then turn off the heat.
Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
Use tongs to transfer your pasta straight into the pan and toss with the guanciale.
Pour the Parmesan and eggs into the pan, while stirring, using splashes of the pasta water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
Plate up the pasta, and finish with an extra grating of Parmesan.
Nutrition per serve: Energy 1809 Protein 28.6 Fat 20.19 Saturated fat 6,54 g Carbohydrate 33. g Total Sugar 1.23 Added sugar 0.13 Dietary Fiber 1.17 g Sodium 855 mg Calcium 198 mg
