Carbonara

40 min
Type of dish: Pasta
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Bacon 0.1 kg
Natural mushrooms 0.15 kg
Cream 0.25 l
Bechamel (roux 40x40) for sauces 0.75 l
Table salt 3.75 g
Sunflower oil 0.013 l
See Recipe
Sterilised milk 0.75 l
Margarine 0.03 kg
Plain flour 0.03 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 3.75 g
Elaboration

PRE-PREPARATION

  • Cut the onion into brunoise and the mushroon into quarters.
  • Cut the bacon into 2 cm squares.

PREPARATION

  • Pouch the onion and sauté the bacon.
  • The mushroom can be sautéed apart or stew with the side dish.
  • To make the sauce, prepare a white sauce (Bechamel) and add the cream in a proportion of about 30%.
Nutritional information (1 portion)
Energy
457.44
kcal
Carbohydrates
15.26
g
Proteins
8.99
g
Lipids
39.93
g
Sugars 9.45 g
Salt (Sodium) 932.75 mg
Folic acid 17.62 ug
Vitamin C 7.08 g
Vitamin A 242.15 ug
Zinc 1.09 mg
Iron 1.08 mg
Calcium 231.24 mg
Cholesterol 102.91 mg
Polyunsaturated fatty acids 4.83 g
Monounsaturated fatty acids 13.12 g
Saturates 19.41 g
Fiber 0.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.