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Spaghetti carbonara from a pot

Spaghetti carbonara from a pot

Preparation time:
30 min
Difficulty level:

Nutritional values:

62 g
29 g
46 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 100 ml
Olive oilOlive oil 1 Tablespoon
Water (still)Water (still) 200 ml
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parmesan cheeseParmesan cheese ½ Teaspoon
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 100 ml
Herbs mixHerbs mix ½ Tablespoon
Salmon ham, smoked ham (cubes, low fat)Salmon ham, smoked ham (cubes, low fat) 60 g
Vegetable brothVegetable broth ½ Tablespoon
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 80 g


Step 1:
Fry ham cubes in a sufficiently large pan (or pot). Then add the finely chopped or pressed garlic and sauté briefly with a dash of olive oil.
Step 2:
Add the noodles uncooked, pour over the liquid ingredients (cream, milk, water) and add the vegetable broth powder. Boil down for about 12 minutes, stirring regularly to prevent the noodles from sticking together.
Step 3:
As soon as the sauce starts to boil down a bit, add the herbs and spices. Finally, add about 1 - 2 tablespoons grated Parmesan cheese, depending on taste. The dish is ready when the pasta is al dente and the sauce is creamy.
Step 4:
If you like, you can add a little butter towards the end. As a rule of thumb for the preparation, there should be about three times as much liquid in milliliters as the weight of the pasta in grams. Better to take a little too little than too much. If the pasta is not yet fully cooked, but the sauce has already thickened, you can always add some more liquid.

Macronutrient distribution:

The recipe Spaghetti carbonara from a pot is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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