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Sun-Dried Tomato Olive and Parmesan Carbonara

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1442.5352
Energy (kCal)7174.938
Carbohydrates (g)32.9742
Total fats (g)103.1492
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta until it is al dente. | 2. Whisk together eggs, cream and mustard in a bowl. | 3. Add plenty of seasoning and whisk again. | 4. Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil. | 5. Toss over very low heat for 1 minute,until the mixture thickens slightly. | 6. It is important to heat mixture through quickly, so that eggs do not have time to scramble. | 7. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine pasta 250 6304.1667 0.0 1402.5 35.4167
    egg 2 beaten 143.0 0.72 12.56 9.51
    cream 2/3 cup 528.0 10.64 5.808 55.488
    grain mustard 1 tablespoon coarse 6304.1667 0.0 1402.5 35.4167
    sun tomato 1/2 cup sun-dried drained sliced 6304.1667 0.0 1402.5 35.4167
    black olive 2 tablespoons sliced 6304.1667 0.0 1402.5 35.4167
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667
    basil 12 shredded 2.438 0.2809 0.3339 0.0678
    salt black pepper ground 6304.1667 0.0 1402.5 35.4167

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



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