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Orecchiette With Pancetta and Peas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.7548
Energy (kCal)406.3833
Carbohydrates (g)13.8016
Total fats (g)11.1024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together, chicken broth and corn starch, set aside. | 2. Cook pasta according to package directions, drain and set aside. | 3. Meanwhile, melt the butter in a skillet and saute the Pancetta. | 4. Whisk broth and corn starch again and stir it into skillet with Pancetta. | 5. Cook and stir until thickened. | 6. Add the peas and stir until thawed/heated through. | 7. Add pasta and stir to mix. | 8. Put into serving plate and sprinkle with Parmesan cheese. | 9. Serve with extra Parmesan and black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orecchiette wheat 8 ounces 201.7333 0.0 44.88 1.1333
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    pea 3/4 cup 30.87 5.5492 2.0580000000000003 0.147
    pancetta 4 ounces cut 201.7333 0.0 44.88 1.1333
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    parmesan cheese - - - -
    black pepper - - - -

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



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