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Anchovy Sauce With Cream and Oil

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4884
Energy (kCal)132.2801
Carbohydrates (g)29.3035
Total fats (g)2.2371
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the sauce, oil and cream into a broad skillet or sauté pan. | 2. Cook the spaghetti in salted boiling water till al dente, drain, reserve a little of the pasta water. | 3. When the spaghetti is almost cooked, warm the sauce to a simmer, reduce it just barely, tossing in the spaghetti when it comes to a boil. Turn off the heat and toss thoroughly to coat. Add chopped parsley if desired. Taste and correct for salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 cup 26.82 5.7961 1.3112 0.298
    chili oil 2 tablespoons - - - -
    heavy cream 4 -5 tablespoons 0.0 0.0 0.0 0.0
    parsley chopped - - - -
    spaghetti 12 ounces cooked 105.4601 23.5074 2.1772 1.9391
    salt - - - -
    black pepper - - - -

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

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