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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the butter, pancetta and mushrooms in a large skillet and saute until golden. Add the tomatoes and toss everything together. Add the cream and simmer over medium heat until the cream is thick and coats the back of a spoon, about 5 to 8 minutes. Season with salt and pepper. | 2. Cook the pasta in a large pot of boiling salted water. (The ratio is 1 teaspoon of salt to 1 quart of water.) Drain the pasta but do not shake all the water out; it should be moist, not wet. (See note.). | 3. Toss the pasta, pine nuts and Parmesan in a large, warm bowl. Add the sauce and mix again. Serve in warmed pasta plates or basin-shaped plates. Sprinkle on the pecorino cheese and add a bit more pepper to garnish. | 4. Pass more cheese at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	ounces	unsalted	969.57	44.5492	30.2948	81.648
pancetta	4	ounces	sliced cut	100.8667	0.0	22.44	0.5667
mushroom	6	ounces	chopped	57.833	11.5496	3.8102	0.8335
tomato	1	cup	chopped peeled-and-cored	41.4	9.18	2.16	0.36
heavy cream	2 1/4	cups		918.0	7.398	7.667999999999999	97.416
salt pepper				100.8667	0.0	22.44	0.5667
italian fusilli	1 1/2	1/2	imported	100.8667	0.0	22.44	0.5667
pine nut	3	ounces	toasted	572.3865	11.1245	11.6433	58.1487
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
pecorino cheese	1/3	cup	grated	100.8667	0.0	22.44	0.5667

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