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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put salted water on high heat to boil. | 2. In a large skillet, heat 2-3 tablespoons of olive oil over low-medium heat. | 3. Saute the shallots, and any other vegetables desired, in the oil until translucent. Set aside. | 4. Add pasta and garlic cloves to the boiling water. | 5. Cook pasta until not quite "al dente," it will cook more with the sauce. | 6. Drain pasta, save 1 1/2 cups of the starchy pasta water. If desired, toss pasta with a little olive oil, to prevent it sticking, set aside. | 7. Put the onions back on low heat. Add 1 cup of the starchy water. | 8. Add the "cream cheese" a spoonful at a time, stir until smooth. Add more water as needed, sauce should be a slightly watery, it will thicken with the addition of the pasta. | 9. Add a pinch of nutmeg, salt and black pepper to taste. Stir well. | 10. Turn off heat. Toss pasta with the sauce. Let it sit for a minute to soak up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg pasta	1	lb	free	592.8013	107.3426	24.0769	7.9344
cream cheese	4	ounces	dairy-free	334.53	3.969	8.0514	32.4324
shallot	1/4	cup	sliced	28.8	6.72	1.0	0.04
garlic clove	4		smashed	-	-	-	-
olive oil				-	-	-	-
water				-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
nutmeg				-	-	-	-

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