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Dinner | Meat

Spaghetti alla carbonara

This savoury Italian dish will contribute to maintaining the acid/alkaline balance of your body

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Spaghetti alla carbonara recipe
Serves:
4
Preparation:
15 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten
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What are the health benefits of Spaghetti alla carbonara?

This savoury Italian dish will contribute to maintaining the acid/alkaline balance of your body

 

Ingredients

Method

Ingredients

18g/3 garlic cloves, finely chopped nutritional information
18g/3 garlic cloves, finely chopped
150g/3 large free-range eggs, beaten nutritional information
150g/3 large free-range eggs, beaten
30ml/2 tbsp extra virgin olive oil nutritional information
30ml/2 tbsp extra virgin olive oil
175g/6¼oz  smoked pancetta, rind removed, sliced into small strips nutritional information
175g/6¼oz smoked pancetta, rind removed, sliced into small strips
50g/1¾oz parmesan, finely grated nutritional information
50g/1¾oz parmesan, finely grated
10g/handful flat leaf parsley leaves, finely chopped nutritional information
10g/handful flat leaf parsley leaves, finely chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
400g/14oz spaghetti nutritional information
400g/14oz spaghetti
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Bring a large saucepan of salted water to the boil, add the pasta and cook for 8 – 10 minutes until al dente.
2) Meanwhile add the oil to a high sided frying pan over a medium high heat, add the pancetta and fry until lightly golden.
3) Add the garlic and cook for a minute more.
4) Drain the spaghetti well.
5) Add the spaghetti to the frying pan and toss to combine. Remove from the heat.
6) Add the eggs and half the cheese and toss together well. The heat from the spaghetti will be enough to partly cook the egg but still leave it creamy. 
7) Add the parsley and season to taste.
8) Serve topped with the rest of the cheese.

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