Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories511 kcal (26%)
Total Fat11.6 g (17%)
Carbs78.8 g (30%)
Sugars4.3 g (5%)
Protein22.6 g (45%)
Sodium889.5 mg (44%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
I had leftover sauteed mushrooms from a previous recipe. If you don't have these prepared in advance, sautee mushrooms low and slow in olive oil and garlic until rich in flavor.
Step 2
Boil the spaghetti.
Step 3
Combine the two egg yolks in the bowl you're serving the pasta in.
Step 4
Add parmesan until the consistency is thick but still liquidy.
Step 5
Crack lots of fresh black pepper into the sauce.
Step 6
When you drain the pasta, save back pasta water in a cup.
Step 7
Add pasta water to the egg yolk mixture until it's a sauce consistency, whisking the whole while to keep the eggs from scrambling.
Step 8
Add spaghetti to the sauce and stir until coated.
Step 9
Add sauteed mushrooms.
Step 10
Enjoy!
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