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Spaghetti Al Vino Rosso

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.9547
Energy (kCal)6197.4811
Carbohydrates (g)918.6193
Total fats (g)281.1538
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the leek and slice it thinly and place it in a pan with the butter. | 2. Sauté with the lid on (add a little water if necessary) until soft. | 3. Add wine, nutmeg, sugar and salt. | 4. Let it boil gently, until it thickens. | 5. Homogenize the sauce with an immersion blender. | 6. Cook the pasta al dente. | 7. Drain the pasta and put it in the pan with the ‘drunken sauce’. | 8. Sprinkle with grated pecorino and heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 30 2565.0 117.855 80.145 216.0
    leek 1 54.29 12.5935 1.335 0.267
    red wine 400 - - - -
    spaghetti 400 3515.3371 783.58 72.5747 64.6368
    pecorino romano cheese 50 g grated 44.5 0.0 9.9 0.25
    pecorino cheese 44.5 0.0 9.9 0.25
    salt pepper 44.5 0.0 9.9 0.25
    nutmeg ground - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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