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Spaghetti alla carbonara

Red radicchio salad


Total: 20 min


10 min


10 min


2 servings
  • 40 g Pancetta
  • 160 g radicchio lettuce
  • 2 garlic clove
  • 1 tablespoon Parsley
  • 1 Eggs
  • 1 tablespoon grated parmesan cheese
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 120 g Spaghetti whole wheat


  • Peel and mince the garlic.
  • Wash and chop the parsley.
  • Cook the pasta al dente in a large saucepan of salted boiling water, following the package instructions.
  • Rinse and spin the lettuce.
  • Season it in a salad bowl with olive oil, salt and pepper. Toss and set aside.
  • Heat a little olive oil in a frying pan and stir-fry the pancetta for 3 minutes, then add the garlic and fry for 1 more minute.
  • Drain the pasta and add to the frying pan.
  • Stir for 2 minutes over medium heat.
  • Beat the egg in a bowl with 1 tablespoon of Parmesan.
  • Remove the frying pan from heat and pour the egg-Parmesan mixture over the pasta.
  • Add pepper and mix thoroughly.
  • Sprinkle with chopped parsley.
  • Serve the spaghetti alla carbonara along with the green salad.

Recipe tips

  • Balance starts with three regular meals a day.