Mediterranean oven vegetables with yogurt and tomato sauce
Slice the eggplant and the zucchini, but not too thick (1-2 cm). Clean the peppers and divide them into two or three pieces. Peel potatoes and cut into thin...
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Spaghetti carbonara from a pot
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
796
Calories
62 g
Carbohydrates
29 g
Protein
46 g
Fat
Ingredients:
 | Cow's milk, whole milk (1.5% fat) | 100 ml |
 | Olive oil | 1 Tablespoon |
 | Water (still) | 200 ml |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parmesan cheese | ½ Teaspoon |
 | Cream, whipped cream (30% fat) | 100 ml |
 | Herbs mix | ½ Tablespoon |
 | Salmon ham, smoked ham (cubes, low fat) | 60 g |
 | Vegetable broth | ½ Tablespoon |
 | Spelt wholemeal spaghetti (raw) | 80 g |
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Preparation:
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
Pot
Stove
Tablespoon
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