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Spaghetti Aglio Olio (Spaghetti With Garlic and Oil)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.6214
Energy (kCal)401.1093
Carbohydrates (g)73.9589
Total fats (g)0.7283
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring salted water to a boil, and cook spaghetti for about 8 minute. | 2. Remove just before the al dente stage. | 3. Drain but reserve a few ladles of pasta water. | 4. Toast breadcrumbs along with parsley in a dry saucepan until golden brown. | 5. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. | 6. Cook for a few minutes or until golden brown. | 7. Do not burn the garlic; otherwise it will become bitter. | 8. Add spaghetti to the pan with olive oil and mix well. | 9. To prevent dryness, ladle some pasta water to the pasta. | 10. Cook for another minute or until desired state of al dente. | 11. Mix in toasted breadcrumbs and parsley before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    breadcrumb 4 ounces 100.8667 0.0 22.44 0.5667
    italian parsley 1 bunch chopped 100.8667 0.0 22.44 0.5667
    extra virgin olive oil 1/2 cup 100.8667 0.0 22.44 0.5667
    garlic clove 3 diced 100.8667 0.0 22.44 0.5667
    chilies 3 crushed 291.4543 72.0 0.0 0.0
    salt - - - -

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



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