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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start the water for the pasta, and cook tagliatelle till desired doneness. Meanwhile -- | 2. Barely coat the bottom of a skillet with the olive oil and fry the pancetta in it till crisp. | 3. Remove the pancetta to a paper lined plate to drain, leaving the fat in the skillet. | 4. Add the butter to the skillet and saute the garlic till lightly colored. Careful not to burn. | 5. Add the cream and cook on medium till the cream could coat the back of a spoon. | 6. Put the egg yolk into a small bowl and ladle in a bit of the sauce, whisking constantly. Pour this mixture into the skillet, and stir to incorporate. | 7. Stir in the pancetta and spinach and cook till they are heated through. | 8. Add sauce to drained pasta, stir and enjoy!. Don't forget the cheese! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	2	ounces	diced	50.4333	0.0	11.22	0.2833
olive oil				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
heavy cream	12	ounces		1156.6593	9.3213	9.6615	122.742
egg yolk	1			54.74	0.6103	2.6962	4.5118
spinach	10	ounces	chopped drained frozen	62.3689	11.0563	6.2369	0.8505
tagliatelle pasta noodle	6	ounces		50.4333	0.0	11.22	0.2833
parmesan cheese				-	-	-	-

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