A simple, protein-rich pasta inspired by carbonara but not the traditional carbonara: egg yolks, Parmesan and cured pork loin for a tasty dish with a good amount of protein and fat.
Cook the pasta in plenty of salted water until al dente, following the times indicated on the package.
Meanwhile, in a bowl, whisk the egg yolks with the grated Parmesan until you get a smooth cream; season with pepper.
Drain the pasta, reserving a little of the cooking water.
Return the pasta to the hot pot (off the heat) and add the egg yolk and Parmesan cream, stirring quickly to combine; add a little cooking water if needed to achieve a creamy consistency.
Add the sliced cured pork loin and mix gently.
Adjust with salt and pepper to taste and serve immediately.
Pot for pasta
Bowl
Grater
Colander
Indicative recipe; it is not traditional carbonara but a protein-rich variation. Recommended product mentioned: artisanal cured pork loin.
Italia
| 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 |
