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Fettuccine a La Ferrari

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.19
Energy (kCal)420.0083
Carbohydrates (g)6.171
Total fats (g)41.9628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute mushrooms and proscuitto in 2 tspns of butter until fragrant. | 2. Add tomato sauce, cream and cognac. | 3. Season with salt and pepper. | 4. Simmer for 5 minutes. | 5. Cook fettucine until al dente. | 6. Drain, add other 2 tspns of butter and sauce. | 7. Toss, taste and add salt and pepper to taste. | 8. I garnish with fresh grated parmesean and fresh parsley or Basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine pasta 1 lb 12.6083 0.0 2.805 0.0708
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    cognac 1/2 ounce 12.6083 0.0 2.805 0.0708
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    tomato sauce 3 cups - - - -
    prosciutto 4 slices 12.6083 0.0 2.805 0.0708
    mushroom 12 sliced - - - -
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    salt pepper 12.6083 0.0 2.805 0.0708

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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