RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	56.774
Energy (kCal)	1085.6587
Carbohydrates (g)	65.8071
Total fats (g)	71.0239
Fatty acids, total saturated 20:0 (g)	0.0423
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3523
Fatty acids, total polyunsaturated 17:1 (g)	0.0585
Fatty acids, total trans-monoenoic (g)	0.9000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1111
Fatty acids, total saturated 4:0 (g)	0.6588
Fatty acids, total trans (g)	1.1124
Riboflavin (mg)	0.8833
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0316
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.4659
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6440
Proline (g)	0.7596
Fatty acids, total polyunsaturated 18:1 t (g)	0.8019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2295
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.7400
Copper, Cu (mg)	1.2640
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4735
Total lipid (fat) (g)	71.0239
Vitamin K (phylloquinone) (g)	2.9933
Cholesterol (mg)	205.9938
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1098
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	99.8116
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0351
Vitamin A, IU (IU)	1476.5333
Energy (kcal)	1085.6587
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6938
Fatty acids, total saturated 14:1 (g)	0.3096
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4122
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0342
Sugars, total (g)	7.0505
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0810
Vitamin C, total ascorbic acid (mg)	0.5400
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7500
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	106.9783
Fatty acids, total saturated 16:0 (g)	11.0454
Carbohydrate, by difference (g)	65.8071
Vitamin D (IU)	56.7000
Fructose (g)	0.0000
Fluoride, F (g)	2.7000
Aspartic acid (g)	1.1799
Tyrosine (g)	0.5682
Potassium, K (mg)	1166.0925
Fatty acids, total saturated 12:0 (g)	0.9450
Vitamin A, RAE (g)	405.7000
Serine (g)	0.6672
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6834
Fatty acids, total trans-polyenoic 22:4 (g)	0.0090
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0135
Fatty acids, total saturated 14:0 (g)	3.0722
Histidine (g)	0.3738
Isoleucine (g)	0.5910
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1692
Niacin (mg)	10.9828
Water (g)	398.6215
Fatty acids, total saturated 8:0 (g)	0.3456
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0072
Carotene, beta (g)	64.8000
Sodium, Na (mg)	710.4886
Iron, Fe (mg)	5.2239
Energy (kJ)	4540.8028
Ash (g)	4.8370
Caffeine (mg)	0.0000
Glycine (g)	0.7914
Fatty acids, total trans-polyenoic (g)	0.2124
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	13.5944
Fatty acids, total polyunsaturated (g)	15.5899
Vitamin E (alpha-tocopherol) (mg)	2.9256
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4270
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5481
Vitamin D (D2 + D3) (g)	1.4400
Vitamin D3 (cholecalciferol) (g)	1.4400
Lysine (g)	0.4542
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0369
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8619
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3177
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	1.2300
Folate, food (g)	79.4000
Fatty acids, total saturated 20:1 (g)	0.0987
Fatty acids, total monounsaturated (g)	22.2285
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7866
Fatty acids, total polyunsaturated 16:1 t (g)	0.0981
Fatty acids, total polyunsaturated 17:0 (g)	0.1890
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	88.7867
Fatty acids, total polyunsaturated 16:1 c (g)	0.4923
Fatty acids, total saturated (g)	27.9676
Vitamin B-12 (g)	1.2773
Calcium, Ca (mg)	540.3876
Fatty acids, total saturated 10:0 (g)	0.8145
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6405
Glutamic acid (g)	2.8980
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0018
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	398.5000
Leucine (g)	1.0290
Folate, DFE (g)	79.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2088
Fiber, total dietary (g)	12.3839
Tryptophan (g)	0.2934
Threonine (g)	0.5568
Fatty acids, total polyunsaturated 18:1 c (g)	6.3702
Manganese, Mn (mg)	0.8796
Protein (g)	56.7740
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.9921
Betaine (mg)	0.0000
Phosphorus, P (mg)	792.4485
Tocopherol, gamma (mg)	0.2160

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended. | 2. Boil water for pasta, cooking until al-dente. | 3. Slice prosciutto into squares. | 4. Fine Dice Shallots. | 5. Grate Cheeses. | 6. Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan! | 7. Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice). | 8. Variations:. | 9. For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto di parma	4	ounces	100.8667	0.0	22.44	0.5667
butter	1/4	cup	342.0	15.714	10.686	28.8
shallot	2		-	-	-	-
heavy cream	3/4	cup	306.0	2.4659999999999997	2.556	32.472
parmigiano reggiano cheese	1/2	cup	100.8667	0.0	22.44	0.5667
pecorino romano cheese	1/2	cup	100.8667	0.0	22.44	0.5667
fettuccine	12	ounces	336.792	47.6271	21.092	9.1852
salt pepper			100.8667	0.0	22.44	0.5667
parsley			-	-	-	-

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

Cooking in progress....

Fettuccine Alfredo Con Prosciutto