RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.3606
Energy (kCal)	517.0783
Carbohydrates (g)	30.1935
Total fats (g)	23.0282
Fatty acids, total saturated 20:0 (g)	0.0156
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1934
Fatty acids, total polyunsaturated 17:1 (g)	0.0324
Fatty acids, total trans-monoenoic (g)	0.0527
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2987
Fatty acids, total saturated 4:0 (g)	0.1032
Fatty acids, total trans (g)	0.0756
Riboflavin (mg)	0.7418
Tocopherol, beta (mg)	0.1564
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1457
Tocopherol, delta (mg)	0.0914
Arginine (g)	1.4103
Proline (g)	0.8544
Fatty acids, total polyunsaturated 18:1 t (g)	0.0472
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4351
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	76.2070
Copper, Cu (mg)	0.1633
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0585
Total lipid (fat) (g)	23.0282
Vitamin K (phylloquinone) (g)	1.0981
Cholesterol (mg)	579.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0868
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	89.1719
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0383
Vitamin A, IU (IU)	940.6094
Energy (kcal)	517.0783
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4917
Fatty acids, total saturated 14:1 (g)	0.0115
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6272
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	2.4674
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0942
Vitamin C, total ascorbic acid (mg)	3.4033
Lutein + zeaxanthin (g)	755.9400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0877
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4099
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	49.3319
Fatty acids, total saturated 16:0 (g)	5.3628
Carbohydrate, by difference (g)	30.1935
Vitamin D (IU)	125.2400
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.2209
Tyrosine (g)	0.8315
Potassium, K (mg)	661.4275
Fatty acids, total saturated 12:0 (g)	0.0846
Vitamin A, RAE (g)	267.2410
Serine (g)	1.5542
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1167
Fatty acids, total trans-polyenoic 22:4 (g)	0.0257
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0078
Fatty acids, total saturated 14:0 (g)	0.4210
Histidine (g)	0.5486
Isoleucine (g)	1.1165
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0247
Niacin (mg)	1.1279
Water (g)	156.8189
Fatty acids, total saturated 8:0 (g)	0.0396
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0614
Carotene, beta (g)	26.3937
Sodium, Na (mg)	1002.0294
Iron, Fe (mg)	5.9233
Energy (kJ)	2164.3843
Ash (g)	5.9482
Caffeine (mg)	0.0000
Glycine (g)	0.7520
Fatty acids, total trans-polyenoic (g)	0.0229
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0188
Fatty acids, total saturated 18:2 undifferentiated (g)	3.2444
Fatty acids, total polyunsaturated (g)	3.9719
Vitamin E (alpha-tocopherol) (mg)	1.7033
Sucrose (g)	0.1400
Vitamin B-6 (mg)	0.4920
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0576
Vitamin D (D2 + D3) (g)	3.0560
Vitamin D3 (cholecalciferol) (g)	3.0560
Lysine (g)	1.5560
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0443
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.5329
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0145
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1571
Folate, food (g)	89.1719
Fatty acids, total saturated 20:1 (g)	0.1323
Fatty acids, total monounsaturated (g)	8.8090
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0829
Fatty acids, total polyunsaturated 16:1 t (g)	0.0053
Fatty acids, total polyunsaturated 17:0 (g)	0.0484
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	461.0447
Fatty acids, total polyunsaturated 16:1 c (g)	0.4185
Fatty acids, total saturated (g)	8.4576
Vitamin B-12 (g)	2.0650
Calcium, Ca (mg)	587.5104
Fatty acids, total saturated 10:0 (g)	0.0848
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0220
Alanine (g)	1.2227
Glutamic acid (g)	2.8816
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0060
Carotene, alpha (g)	4.5359
Vitamin E, added (mg)	0.0000
Retinol (g)	264.9400
Leucine (g)	1.8118
Folate, DFE (g)	89.1719
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0229
Fiber, total dietary (g)	0.6142
Tryptophan (g)	0.2800
Threonine (g)	0.9309
Fatty acids, total polyunsaturated 18:1 c (g)	7.3258
Manganese, Mn (mg)	0.2294
Protein (g)	45.3606
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.1389
Betaine (mg)	0.9680
Phosphorus, P (mg)	754.3319
Tocopherol, gamma (mg)	0.8410

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. | 2. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. | 3. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. | 4. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. | 5. Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes. | 6. Remove from heat and cover to keep warm. | 7. Beat eggs, cheeses, and garlic together with fork in small bowl. | 8. When water comes to boil, add pasta and 1 tablespoon table salt, stir. | 9. Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. | 10. Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten. | 11. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine. | 12. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
bacon	1/2		diced	58.38	0.1792	1.7668	5.5566
white wine	1/2	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
pecorino romano cheese	1/4	cup	grated	-	-	-	-
garlic	3	cloves	pressed	13.41	2.9754	0.5724	0.045
spaghetti	1			8.7883	1.9589	0.1814	0.1616
salt				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Pasta Carbonara