Spaghetti carbonara and caprese salad


2 meals

Nutritional values per serving

Calories 627 kcal

Carbohydrates 56.8 g

Protein 38.8 g

Fat 25.7 g

100 g spaghetti, uncooked

75 g mild salted pancetta, cubed   30 ml cream

150 ml milk (1.5% fat)

10 g Parmesan 10 ml olive oil

30 g onions, diced

1 egg yolk

freshly ground black pepper  

2.5 g salt

5 g fresh chopped parsley (½ Tbsp.)

90 g MERITENE Mobilis Neutral

100ml water


Heat olive oil in a pan and fry pancetta and onion till golden brown. Add half of the cream and the milk and reduce for 2 minutes. During that time, cook the pasta till al dente. Add the pasta to the sauce. Whisk together the rest of the cream, milk, egg yolk and add to the cooked pasta.

Season with salt. Mix the MERITENE Mobilis Neutral with the water. Remove from heat, add MERITENE Mobilis Neutral mixture and stir well. Garnish with parsley and parmesan. Serve with caprese salad