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Bucatini With Pancetta, Cheese and Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.8956
Energy (kCal)904.3333
Carbohydrates (g)18.0079
Total fats (g)47.737
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta until al dente. | 2. Heat the butter and fry the pancetta until lightly browned; set aside. | 3. Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta. | 4. Warm through, but do not cook the eggs. Toss well adding plenty of black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bucatini pasta 14 ounces 353.0333 0.0 78.54 1.9833
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    pancetta 4 ounces cut 353.0333 0.0 78.54 1.9833
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    milk 1 tablespoon 9.15 0.7170000000000001 0.4725 0.4905
    pecorino cheese 1 1/2 1/2 grated 353.0333 0.0 78.54 1.9833
    black pepper ground - - - -

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



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