Spiral shaped Italian pasta á la carbonara
Allergens:
Ingredients for 5 portions
Calculate portions
Grated cheese
0.05 kg
Elaboration
For the cooked spirals.
For the carbonara sauce.
HOW TO SERVE
- Pour 2 dl of carbonara sauce per portion, then mix in the garnish with the sauce and pasta.
- Sprinkle over grated cheese.
- Cook au gratin and heat up in the oven.
Nutritional information (1 portion)
Energy
808.34
kcal
Carbohydrates
74.59
g
Proteins
22.59
g
Lipids
45.76
g
Fiber
4.04
g
Saturates
21.48
g
Monounsaturated fatty acids
14.53
g
Polyunsaturated fatty acids
6.48
g
Cholesterol
136.91
mg
Calcium
378.74
mg
Iron
2.83
mg
Zinc
2.69
mg
Vitamin A
284.05
ug
Vitamin C
7.08
g
Folic acid
46.82
ug
Salt (Sodium)
1025.25
mg
Sugars
9.45
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed