A quick and creamy egg-free version of carbonara: pasta with crispy pancetta and a sauce made with ricotta and saffron, emulsified with cooking water to achieve the right creaminess.
Step 1 of 6: Bring plenty of salted water to a boil and cook the bucatini until al dente, following the indicated cooking time.
Step 2 of 6: Meanwhile, heat a drizzle of oil in a frying pan and sauté the diced pancetta until crisp.
Step 3 of 6: In a bowl, combine the ricotta with the saffron, grated Parmesan, and pepper; add a few tablespoons of the pasta cooking water until you obtain a smooth, soft cream.
Step 4 of 6: Drain the pasta al dente, reserving some of the cooking water, transfer it to the pan with the pancetta, and mix.
Step 5 of 6: Add the ricotta cream to the pasta and toss, adding more cooking water if necessary to achieve the desired creaminess.
Step 6 of 6: Serve immediately, adjusting the salt and pepper if necessary.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving236 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,878 kJ688 kcal | 1,222 kJ292 kcal |
| Fat | 30.73 g | 13.05 g |
| of which saturated fatty acids | 14.11 g | 5.99 g |
| Carbohydrates | 75.64 g | 32.12 g |
| of which sugars | 5.04 g | 2.14 g |
| Fibre | 1.72 g | 0.73 g |
| Protein | 30.45 g | 12.93 g |
| Salt | 1.46 g | 0.62 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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