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EMLUCIA
Pasta carbonara
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Directions
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Beat the egg yolks and add the Parmesan cheese. Set aside.
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Bake the bacon cubes until they are crispy. Remove the pan from the heat and leave the bacon in the pan.
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Boil the spaghetti in plenty of boiling salted water according to the instructions on the package. Drain the spaghetti and store 1 tablespoon of cooking liquid.
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Spoon the spaghetti with the bacon. Pour in the egg-Parmesan mixture and the soupspoon of cooking water and mix quickly. Note: the pan should not stand on the fire, otherwise you will get scrambled eggs.
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Season to taste with pepper and possibly some extra grated Parmesan cheese.
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60 minMain dishveal steak, olive oil, egg, tuna in oil, anchovy fillets, capers, lemon juice, arugula,vitello tonnato of grilled veal entrecote
Nutrition
564Calories
Fat45% DV29g
Protein60% DV30g
Carbs15% DV45g
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