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Lemon-Pepper Fettuccine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.8392
Energy (kCal)989.9185
Carbohydrates (g)57.0113
Total fats (g)75.0545
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring large pot of salted water to boil. | 2. Add fettuccine and cook as label directs. | 3. Drain, reserving about 1/2 cup cooking water. | 4. Meanwhile, melt butter in skillet over medium heat. | 5. Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. | 6. Whisk cream, egg yolk and lemon zest in a bowl. | 7. Reduce heat to low and add cream mixture and cheese to skillet. | 8. Cook, whisking until lightly thickened, about 2 minutes. | 9. Season with salt and 2-3 teaspoons pepper. | 10. Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce. | 11. Divide among bowls and garnish with more pecorino. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 12 ounces 336.792 47.6271 21.092 9.1852
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    shallot 1 minced - - - -
    heavy cream 1 1/4 1/4 510.0 4.11 4.26 54.12
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    lemon zest 2 teaspoons grated - - - -
    pecorino cheese 1/3 cup grated - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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