Spaghetti Carbonara
Author: SGH (HCP)
INGREDIENTS:**
g Oil, olive
g Barenaked Spaghetti (HCP added*)
ml Cream, double, Tesco (HCP added*)
g Cheese, Parmesan, fresh
g Smoked Panchetta, Sainsburys (HCP added*)
g Garlic Puree (GIA) (HCP added*)
Directions:
1. Chop up the pancetta into smaller pieces, then heat the olive oil in the frying pan. When hot, add in the pancetta and cook until lightly golden.
2. Remove from the pan and set aside (Don't soak up fat from the pancetta, it needs to retain the fat).
3. Cook the spaghetti by draining it from the packet and placing it into a large frying pan. Cook for about 3 minutes over a medium-high heat.
4. Mix the cream, grated parmesan and garlic puree together in a bowl, then add it to the pan of spaghetti, along with the cooked pancetta.
5. Cook until the sauce is heated through, but be careful not to boil the sauce.
Nutrition Information (for entire recipe):
Carbohydrate:
4.02
Calories: 449
Fat:
39.73
Protein:
16.32
Ratio:
1.95:1
Tags:
Modified Ketogenic Diet (MKD)SavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
