Pasta carbonara
Pasta bound in a sauce of raw egg and parmesan emulsified with hot pasta water and crisp pork.
Nutrients
For entire dish
- Calories
- 721 kcal
- Protein
- 45.9 g
- Carbohydrates
- 77.8 g
- Fat
- 24.2 g
- Fiber
- 3.7 g
Ingredients
- Wheat pasta — 100 g
- Chicken egg — 60 g
- Parmesan — 35 g
- Pork loin — 60 g
- Butter — 5 g
- Table salt — 2 g
- Black pepper — 2 g
Cooking instructions
- Cut the pork loin into small strips.
- Grate the parmesan finely.
- Beat the egg with the parmesan and black pepper into a paste.
- Boil the pasta in salted water until al dente.
- Reserve one cup of the pasta water before draining.
- Melt the butter in a skillet and fry the pork for 6 minutes until crisp.
- Remove the skillet from the heat and add the drained pasta.
- Pour in the egg mixture and toss quickly.
- Add hot pasta water spoon by spoon until the sauce turns creamy.
- Serve at once with extra black pepper.