Easy Carbonara

1. Combine butter, shallot and pancetta in a small skillet.

2. Cook over medium heat until the shallot is tender.

3. Add the vermouth, stir and cook until it has almost evaporated.

4. Reduce heat to warm.

5. Add cooked pasta to sauce to coat.

6. Top pasta with egg, parmasan and parsley.

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Nutrient	Quantity
Total fats	8.4805 g
Protein	19.4087 g
Carbohydrates	53.6243 g
Energy	346.4495 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7167 g
Water	525.7912 g
Aspartic acid	1.1619 g
Calcium, Ca	332.4141 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	680.536 g
Fiber, total dietary	9.6147 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	679.4028 g
Niacin	4.6464 mg
Vitamin A, RAE	147.2115 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	0.7138 g
Riboflavin	0.3435 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0287 g
Glutamic acid	1.7453 g
Sodium, Na	391.9666 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1326 g
Total lipid (fat)	8.4805 g
Manganese, Mn	0.8268 mg
Proline	0.4995 g
Fatty acids, total saturated 16:0	1.8526 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.0132 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Choline, total	197.1873 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	19.3647 g
Serine	0.6951 g
Fatty acids, total saturated 10:0	0.0282 g
Fatty acids, total saturated 18:0	0.5804 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.8459 mg
Selenium, Se	26.3384 g
Ash	3.8873 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	2.1666 g
Pantothenic acid	2.6618 mg
Phenylalanine	0.5247 g
Copper, Cu	0.2895 mg
Betaine	0.15 mg
Thiamin	0.2523 mg
Retinol	87.8 g
Methionine	0.2466 g
Iron, Fe	4.7123 mg
Carbohydrate, by difference	53.6243 g
Phosphorus, P	345.839 mg
Folate, total	121.683 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.2903 mg
Fatty acids, total saturated 4:0	0.0344 g
Alanine	0.5861 g
Cholesterol	190 mg
Valine	0.648 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	1.2466 g
Glycine	0.426 g
Carotene, alpha	72.5747 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	0.1266 g
Zinc, Zn	2.5081 mg
Isoleucine	0.5382 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.0371 g
Fatty acids, total polyunsaturated	2.1174 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.8319 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	1487.9343 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	121.683 g
Tryptophan	0.1501 g
Vitamin C, total ascorbic acid	26.0334 mg
Phytosterols	4.38 mg
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.404 g
Vitamin B-12	0.665 g
Vitamin K (phylloquinone)	129.5923 g
Fatty acids, total saturated	2.7393 g
Histidine	0.2434 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	2.3423 g
Threonine	0.4473 g
Folate, food	121.683 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	1.2117 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	89.031 mg
Lysine	0.6696 g
Potassium, K	988.1832 mg
Cystine	0.1598 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	0	0	0
Spaghetti	16 ounces	140.6135	31.3432	2.5855
Parmesan cheese	4 tablespoons	74	8	1
Egg	1	71.5	0.36	4.755
Parsley	2 tablespoons	2.736	0.4811	0.06
shallot	8 tablespoons	57.6	13.44	0.08
vermouth	4 tablespoons	0	0	0
pancetta	4 slices	0	0	0