Directions:
- Following the packet instructions, begin cooking the spaghetti in a large pan of lightly salted water.
- Make the sauce by beating together the egg yolks, cream and half the parmesan, seasoning to taste.
- About 4 minutes before the end of the spaghetti cooking time add the carrots; just before the end of cooking time, add the asparagus and courgette ribbons.
- Drain the spaghetti and vegetables, then return to the pan over a low heat; pour in the sauce and heat gently, stirring constantly, until the sauce has thickened (do not overheat or the eggs will scramble); stir in the sun-dried tomatoes.
- Serve immediately with the remaining parmesan and extra black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.41 Kcal (1965 kJ) | ||
| Calories from fat | 96.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.76g | 17% | |
|---|---|---|---|
| Cholesterol | 92.66mg | 31% | |
| Sodium | 345.95mg | 14% | |
| Potassium | 647.55mg | 14% | |
| Total Carbs | 73.7g | 25% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 20.92g | 42% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.7mg | 26% | |
| Calcium | 239.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 167.59 Kcal (702 kJ) | ||
| Calories from fat | 34.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 17% | |
|---|---|---|---|
| Cholesterol | 33.08mg | 31% | |
| Sodium | 123.51mg | 14% | |
| Potassium | 231.19mg | 14% | |
| Total Carbs | 26.31g | 25% | |
| Sugars | 2.18g | 24% | |
| Dietary Fiber | 2.03g | 23% | |
| Protein | 7.47g | 42% | |
| Vitamin C | 6.4mg | 30% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.7mg | 26% | |
| Calcium | 85.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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