Cook Pasta
- 1
Bring water to boil
- 2
Add salt
- 3
Cook until aldente
- 4
Reserve a glass of pasta water.
- 5
Drain pasta.
Gorgonzola Carbonara
25 min·285 Views
Creamy Gorgonzola Carbonara recipe – spaghetti in a velvety gorgonzola‑parmesan egg sauce with smoky ham, ready in 25 min. Easy, crowd‑pleasing pasta.
Allergens
2,284kcal
6 Portions · 1,553 g
Protein
161 g
Carbohydrates
11 g
Fat
176 g
Fiber
0 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Spaghetti
- Salt
- Eggs3
- Heavy Cream250 grams
- Cooked Ham200 grams
- Parmesan250 grams
- Gorgonzola1 tablespoon
- Water1 liter
- Olive Oil1 tablespoon
- Pepper
Sauce
- 6
Crack 3 eggs into bowl with gorgonzola and heavy cream and add 200g parmesan.
- 7
Mix
- 8
Cut ham into cubes, fry in 1 tbsp of olive oil
Combine
- 9
Add pasta
- 10
Take off the heat
- 11
Add the sauce
- 12
Stir for 2 minutes
2 min - 13
Finish with parmesan and pepper
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