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Riggo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.1877
Energy (kCal)859.8944
Carbohydrates (g)28.1058
Total fats (g)66.4398
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. While pasta is cooking in a deep sauté pan mix the ricotta, butter, ground pepper, Parmigiano-Reggiano and nutmeg. Heat this mixture until it’s well incorporated and hot. | 2. Add the “al Dente” pasta to the cheese mixture allowing some pasta water to be incorporated into the mix. | 3. Note: The water helps thin out the cheese mixture just a little bit so the mixture will better coat the pasta. | 4. Serve ASAP allowing others to add more freshly grated Parmigian. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 10 ounces 493.2812 8.6182 31.9215 36.7976
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    nutmeg 3 pinches ground 2.1656 0.2033 0.0241 0.1498
    pasta 1 19.5611 2.8349 0.4366 0.6549
    parmigiano reggiano cheese 1/2 cup grated - - - -

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



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