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Fettuccine Alla Parma

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.8072
Energy (kCal)828.814
Carbohydrates (g)70.4814
Total fats (g)50.687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions. | 2. Meanwhile, in large skillet over medium heat, melt 4 T butter; add mushrooms, ham and garlic. | 3. Cook, stirring frequently, 5 minutes or until mushrooms are tender. | 4. Add peas; heat through. | 5. Add remaining butter; stir until melted. | 6. Toss hot pasta thoroughly with mushroom mixture; season to taste with salt pepper and cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 package uncooked 266.31 37.66 16.678 7.263
    butter 6 tablespoons divided 513.0 23.570999999999998 16.029 43.2
    mushroom 4 cups sliced - - - -
    ham 1/4 sliced chopped - - - -
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    pea 1 cup thawed 41.16 7.399 2.7439999999999998 0.196
    salt - - - -
    black pepper ground - - - -
    parmesan cheese grated - - - -

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



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