A simple, protein-rich pasta inspired by carbonara but not the traditional carbonara: egg yolks, Parmesan and aged pork loin for a tasty dish with a good intake of protein and fats.
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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 obtain a smooth cream; season with pepper.
Drain the pasta, reserving a little 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 obtain a creamy consistency.
Add the sliced aged pork loin and gently mix.
Adjust with salt and pepper to taste and serve immediately.
Pot for pasta
Bowl
Grater
Pasta colander
Indicative recipe; it is not the traditional carbonara but a protein-rich variation. Recommended product mentioned: artisanal aged 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 |
| Fibre (g) | 0.97 |
| Salt (g) | 0.26 |
