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Fettuccine Alla Bergamasca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.0675
Energy (kCal)1847.5482
Carbohydrates (g)74.1245
Total fats (g)156.4576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta as directed on the package. | 2. While pasta is cooking, prepare the sauce: heat the oil in a frying pan with the walnuts and garlic. | 3. Saute them for 2-3 minutes: season to taste. | 4. Pour in milk, sour cream and parmesan cheese. | 5. Stir constantly until sauce thickens (about 2-3 minutes). | 6. Add basil, coarsley chopped. | 7. Combine sauce and cooked pasta. | 8. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 12 ounces 336.792 47.6271 21.092 9.1852
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    garlic clove 3 pressed - - - -
    salt black pepper - - - -
    milk 3 tablespoons 27.45 2.151 1.4175 1.4715
    cream 3 tablespoons sour 71.28 1.6668 0.8784 6.966
    parmesan cheese 2 ounces 209.7862 22.6796 22.6796 2.8349
    basil leaf 1/3 cup chopped - - - -

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



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