A simple and protein-rich pasta inspired by carbonara but not being traditional carbonara: yolks, Parmesan, and aged loin for a tasty dish with good sources of protein and fats.
Cook the pasta in plenty of salted water until al dente following the times indicated on the package.
Meanwhile, in a bowl, beat the yolks with the grated Parmesan until a smooth cream is obtained; adjust with pepper.
Drain the pasta, reserving some of the cooking water.
Return the pasta to the hot pot (off the heat) and mix in the egg yolk and Parmesan cream, stirring quickly to combine; add a little cooking water if necessary to achieve a creamy consistency.
Gently fold in the sliced aged loin.
Adjust with salt and pepper to taste and serve immediately.
Pasta pot
Bowl
Grater
Colander
Indicative recipe; it is not traditional carbonara but a protein variant. Recommended product mentioned: artisanal aged loin.
Italy
| Energy (kcal) | 315.93 |
| Carbohydrates (g) | 41.41 |
| of which Sugars (g) | 1.25 |
| Fat (g) | 9.49 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 18.03 |
| Fiber (g) | 0.97 |
| Sale (g) | 0.26 |
