RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	36.696
Energy (kCal)	717.6083
Carbohydrates (g)	100.8408
Total fats (g)	21.589
Fatty acids, total saturated 20:0 (g)	0.0233
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1527
Fatty acids, total polyunsaturated 17:1 (g)	0.0098
Fatty acids, total trans-monoenoic (g)	0.1500
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2321
Fatty acids, total saturated 4:0 (g)	0.1746
Fatty acids, total trans (g)	0.1854
Riboflavin (mg)	0.4186
Tocopherol, beta (mg)	0.0255
Lactose (g)	0.4737
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0030
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)	2.0188
Tocopherol, delta (mg)	0.0306
Arginine (g)	1.4486
Proline (g)	1.1728
Fatty acids, total polyunsaturated 18:1 t (g)	0.1336
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0918
Adjusted Protein (g)	0.0000
Cystine (g)	0.1382
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.1750
Copper, Cu (mg)	0.4818
Maltose (g)	0.0357
Zinc, Zn (mg)	4.3829
Total lipid (fat) (g)	21.5890
Vitamin K (phylloquinone) (g)	5.0921
Cholesterol (mg)	578.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0050
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0183
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	251.6619
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0058
Vitamin A, IU (IU)	1069.5394
Energy (kcal)	717.6083
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6120
Fatty acids, total saturated 14:1 (g)	0.0638
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3343
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0070
Sugars, total (g)	39.8820
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0288
Vitamin C, total ascorbic acid (mg)	39.0853
Lutein + zeaxanthin (g)	596.3400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0581
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0449
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	123.8019
Fatty acids, total saturated 16:0 (g)	5.5151
Carbohydrate, by difference (g)	100.8408
Vitamin D (IU)	120.6300
Fructose (g)	0.0357
Fluoride, F (g)	0.4500
Aspartic acid (g)	1.9487
Tyrosine (g)	0.7172
Potassium, K (mg)	1943.6575
Fatty acids, total saturated 12:0 (g)	0.2187
Vitamin A, RAE (g)	273.6610
Serine (g)	1.2396
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7624
Fatty acids, total trans-polyenoic 22:4 (g)	0.0015
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0060
Fatty acids, total saturated 22:0 (g)	0.0216
Fatty acids, total saturated 14:0 (g)	0.7540
Histidine (g)	0.4316
Isoleucine (g)	0.9792
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0282
Niacin (mg)	1.3311
Water (g)	447.7977
Fatty acids, total saturated 8:0 (g)	0.0846
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	93.4237
Sodium, Na (mg)	550.9494
Iron, Fe (mg)	9.2552
Energy (kJ)	3000.6143
Ash (g)	7.4310
Caffeine (mg)	0.0000
Glycine (g)	0.8602
Fatty acids, total trans-polyenoic (g)	0.0354
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2468
Fatty acids, total polyunsaturated (g)	2.7089
Vitamin E (alpha-tocopherol) (mg)	1.6987
Sucrose (g)	0.0357
Vitamin B-6 (mg)	1.9083
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1298
Vitamin D (D2 + D3) (g)	2.9940
Vitamin D3 (cholecalciferol) (g)	2.9940
Lysine (g)	1.2455
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0062
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.0932
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)	0.0596
Fatty acids, total trans-polyenoic 18:3i (g)	0.0006
Thiamin (mg)	0.4113
Folate, food (g)	251.6619
Fatty acids, total saturated 20:1 (g)	0.0841
Fatty acids, total monounsaturated (g)	8.0091
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1311
Fatty acids, total polyunsaturated 16:1 t (g)	0.0164
Fatty acids, total polyunsaturated 17:0 (g)	0.0575
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0510
Choline, total (mg)	483.5467
Fatty acids, total polyunsaturated 16:1 c (g)	0.0820
Fatty acids, total saturated (g)	9.6846
Vitamin B-12 (g)	1.4585
Calcium, Ca (mg)	579.8104
Fatty acids, total saturated 10:0 (g)	0.1908
Galactose (g)	0.0357
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9895
Glutamic acid (g)	3.6019
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0003
Carotene, alpha (g)	23.9159
Vitamin E, added (mg)	0.0000
Retinol (g)	265.5600
Leucine (g)	1.4734
Folate, DFE (g)	251.6619
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0348
Fiber, total dietary (g)	15.7852
Tryptophan (g)	0.2372
Threonine (g)	0.8448
Fatty acids, total polyunsaturated 18:1 c (g)	1.0617
Manganese, Mn (mg)	1.4659
Protein (g)	36.6960
Cryptoxanthin, beta (g)	16.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	7.2334
Betaine (mg)	0.4590
Phosphorus, P (mg)	779.0019
Tocopherol, gamma (mg)	0.7143

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. Turn on your boombox with some loud rock music. | 2. Boil water for spaghetti as you normally would. | 3. Mix egg yolks and cream together and set aside. | 4. In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp. | 5. Make sure to cook the bacon very slowly. | 6. When done, add shallots mix for half a minute or so, and pull from heat. | 7. Drain pasta and place into a large pot or bowl. | 8. Add bacon mix and toss once. | 9. Add egg/cream mix and cheese, toss again. | 10. These last three steps should be done very quickly to cook the egg mixture, and spread the cheese evenly. | 11. Serve wilth freshly ground black pepper, a fresh salad, and a nice glass of wine. | 12. My choice on wine is Johanisberg Reisling. | 13. Rock on! | ---------------------------------------------------------------------------

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
egg yolk	3			164.22	1.8309	8.0886	13.5354
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
olive oil				-	-	-	-
shallot	3		sliced	345.6	80.64	12.0	0.48
garlic	2 -3	cloves	smashed minced	0.0	0.0	0.0	0.0
bacon	1/2 - 1		sliced cut	0.0	0.0	0.0	0.0
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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

Cooking in progress....

Rock & Roll Spaghetti Carbonara