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Spaghetti All'ubriaco (Drunken Spaghetti)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.246
Energy (kCal)311.6138
Carbohydrates (g)39.2003
Total fats (g)16.9855
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a stock pot, bring 2 qt water and 2 qt wine to a boil. Season generously with salt. | 2. In a large saute pan, melt butter in oil over low heat. | 3. Add spaghetti to boiling water-and-wine. Stir often to prevent sticking. | 4. Add garlic and optional red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling. | 5. Add 1/2 c red wine to garlic. Add a generous splash of liquid from the pasta pot as well. Turn heat up to medium and bring to a simmer. | 6. When pasta is al dente, transfer pasta to the saute pan, along with the parsley. Toss and shake saute pan until the pasta has absorbed all the liquid and is fully cooked. | 7. Serve immediately on warmed plates. Grated Pecorino Romano or Parmigiano-Reggiano is optional. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 lb 140.6138 31.3433 2.903 2.5855
    garlic clove 2 peeled sliced - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    extra virgin olive oil 1/2 cup - - - -
    red pepper flake dried - - - -
    red wine 1/2 cup - - - -
    italian parsley 1/4 cup chopped - - - -

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



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