Vikalinka · by Julia Frey of Vikalinka★ 5.0 (10)
Fresh Pappardelle Carbonara with Arugula
NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 49%
CARBS 75G45% OF CAL
4G FIBER6G SUGAR66G OTHER
FAT 28G38% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy carbonara made with fresh pappardelle, pancetta, and egg, finished with arugula. Classic, elegant, and ready in 20 minutes.
mainitalianpastapork
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 200 g / 7oz pappardelle or any other pasta (fresh or dry)
- 1 tbsp olive oil
- 50 g / 1/4 cup pancetta or cubed bacon
- 1 tbsp single cream/half and half
- 1 egg
- 20 g / 1 cup arugula/rocket
- Salt to taste
- 2-3 tbsp parmesan cheese (grated)
At a glance
PER SERVING · TIME 20M
CAL 33%·PRO 49%
CARBS 75G45% OF CAL
4G FIBER6G SUGAR66G OTHER
FAT 28G38% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 919mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 121mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.