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Fettuccine with Prosciutto, Peas and Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.7725
Energy (kCal)1406.8187
Carbohydrates (g)96.6356
Total fats (g)84.3739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet over medium heat, saute prosciutto in butter 1 minute. | 2. Add peas and red pepper strips; saute 1 minute longer. | 3. Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened. | 4. Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well. | 5. Place in large serving bowl. | 6. Add sauce and parmesan; toss to coat. | 7. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prosciutto 4 ounces cooked cut 100.8667 0.0 22.44 0.5667
    butter 1/4 cup 342.0 15.714 10.686 28.8
    pea 1 cup frozen 41.16 7.399 2.7439999999999998 0.196
    red pepper 1/2 cup roasted cut 30.0 6.6075 1.4025 0.33
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    black pepper ground - - - -
    fettuccine 12 ounces 336.792 47.6271 21.092 9.1852
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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