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Fettuccini With Pancetta and Tomato Cream Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.571
Energy (kCal)598.2866
Carbohydrates (g)16.7385
Total fats (g)16.3514
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pancetta or bacon in large skillet until crisp. Transfer to paper towels and drain, using slotted spoon. | 2. Add olive oil and garlic to drippings and saute 30 seconds. | 3. Add tomatoes, with juices, wine, and cream and bring to a slow boil. | 4. Add basil. Reduce heat and simmer until slightly reduced. Season to taste with salt and pepper. | 5. Toss with cooked pasta and serve topped with parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pancetta 1/2 cup chopped 403.4676 0.0 89.7602 2.2667
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    white wine 1/2 cup - - - -
    whipping cream 1/2 - 3/4 cup 0.0 0.0 0.0 0.0
    basil 1 - 1 1/2 1/2 dried 0.0 0.0 0.0 0.0
    fettuccine pasta 1 lb 403.4676 0.0 89.7602 2.2667
    parmesan cheese grated - - - -

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



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