RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9145
Energy (kCal)	31.1071
Carbohydrates (g)	5.7766
Total fats (g)	0.8049
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0070
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0083
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0150
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0142
Proline (g)	0.0650
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0110
Adjusted Protein (g)	0.0000
Cystine (g)	0.0063
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2254
Copper, Cu (mg)	0.0612
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0547
Total lipid (fat) (g)	0.8049
Vitamin K (phylloquinone) (g)	7.5302
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.2320
Folate, total (g)	0.7820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	134.3075
Energy (kcal)	31.1071
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0035
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0044
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.2095
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	0.7938
Lutein + zeaxanthin (g)	20.8840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0252
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	7.8660
Fatty acids, total saturated 16:0 (g)	0.0245
Carbohydrate, by difference (g)	5.7766
Vitamin D (IU)	0.0000
Fructose (g)	0.0106
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.0650
Tyrosine (g)	0.0222
Potassium, K (mg)	148.4504
Fatty acids, total saturated 12:0 (g)	0.0043
Vitamin A, RAE (g)	1.2420
Serine (g)	0.0188
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0205
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0014
Histidine (g)	0.0073
Isoleucine (g)	0.0168
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0526
Water (g)	23.9615
Fatty acids, total saturated 8:0 (g)	0.0047
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.2600
Sodium, Na (mg)	103.5452
Iron, Fe (mg)	0.6026
Energy (kJ)	48.3000
Ash (g)	1.1137
Caffeine (mg)	0.0000
Glycine (g)	0.0203
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0319
Fatty acids, total polyunsaturated (g)	0.0459
Vitamin E (alpha-tocopherol) (mg)	0.0478
Sucrose (g)	0.0009
Vitamin B-6 (mg)	0.0134
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0112
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0644
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0050
Folate, food (g)	0.7820
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0340
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.5198
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0640
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	24.6304
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0283
Glutamic acid (g)	0.0650
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0466
Folate, DFE (g)	0.7820
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.8158
Tryptophan (g)	0.0027
Threonine (g)	0.0112
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	0.5866
Protein (g)	0.9145
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0298
Betaine (mg)	0.4094
Phosphorus, P (mg)	7.2680
Tocopherol, gamma (mg)	0.3018

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring a large pot of water to a boil for the pasta. | 2. When the water is boiling, add some salt and drop the pasta. | 3. Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.). | 4. When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl. | 5. Drain the pasta and toss it in the bowl with the pepper. | 6. Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce. | 7. Season the pasta to taste with salt if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1		pepe-shaped	19.5611	2.8349	0.4366	0.6549
black pepper	2	teaspoons	coarse	11.546	2.9417	0.4779	0.15
pecorino romano cheese	1	cup	grated	-	-	-	-

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

Cooking in progress....

Cacio E Pepe