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Spaghetti alla Carbonara
recipe
20 min
Total
496 Kcal
23 g protein
57 g carbs
19 g fat
Ingredients for
serving
-
896
g
Water
4
x 1 cup (224g)
-
0.1
g
Salt, table
0.17
x dash (0.4g)
-
0
g
Spices, pepper, black
0.17
x dash (0.1g)
-
74.7
g
Spaghetti Dry
1.33
x 2 oz (56g)
-
9.3
g
Pecorino Romano
0.33
x 1 oz (28g)
-
10
g
parmigiano reggiano cheese
0.67
x tbsp (15g)
-
33.3
g
Egg, whole, raw, fresh
0.67
x large (50g)
-
18.7
g
Guancile, Fresh
0.67
x 1 oz (28g)
Instructions
-
Boil a large pot of salted water. Add spaghetti and cook for at least 10 minutes.
-
Whilst the pasta is getting cooked, place a nonstick skillet over medium flame.
-
Add guanciale and saute for a couple of minutes or until they have turned golden brown.
-
In the meantime, whisk the eggs and cheese in a bowl and set it aside.
-
Once the pasta is cooked, reserve half cup of water and drain the remaining water.
-
Now place the guanciale pan back on the medium flame and add the retained pasta water into it. Toss spaghetti in it and agitate the pan for a minute.
-
Now remove the pan from the heat and add the egg mixture into the pan. Stir well so that eggs thicken.
-
Depending upon taste, season black pepper and serve the dish immediately.