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Fettuccini With Creamy Gorgonzola Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.2961
Energy (kCal)986.4627
Carbohydrates (g)33.4389
Total fats (g)71.8125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook fettucini according to package directions. | 2. In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil. | 3. Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth. | 4. Add freshly ground black pepper. | 5. When pasta is al dente, drain it and mix it into the sauce. | 6. Toss well to coat the pasta and serve immediately. | 7. Pass the grated Parmesan at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 28.066 3.9689 1.7577 0.7654
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    gorgonzola 4 ounces cut 100.8667 0.0 22.44 0.5667
    cream cheese 4 ounces cut 334.53 3.969 8.0514 32.4324
    black pepper ground - - - -
    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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