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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle. | 2. Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente. | 3. Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain. | 4. Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes. | 5. Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together. | 6. As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture. | 7. Serve with extra parmesan and a big glass of wine -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	8	ounces		845.88	170.2476	29.7312	3.4428
asparagus spear	4 -6	ounces		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
pancetta	4	ounces	cubed	0.0	0.0	0.0	0.0
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
double cream heavy	4	tablespoons		0.0	0.0	0.0	0.0
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
flat leaf parsley	2	tablespoons	chopped	0.0	0.0	0.0	0.0

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