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Cherry Tomato, Pancetta and Basil Sauce for Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.178
Energy (kCal)198.0
Carbohydrates (g)3.99
Total fats (g)20.808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200c. | 2. Place garlic cloves on baking sheet and cook about 8 minutes. | 3. Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm. | 4. Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta. | 5. Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients. | 6. Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 head seperated - - - -
    cherry tomato 400 ripened - - - -
    pancetta 18 slices - - - -
    basil leaf 1/2 cup - - - -
    cream 4 tablespoons 198.0 3.99 2.178 20.808000000000003
    extra virgin olive oil 4 tablespoons - - - -
    salt - - - -
    pepper - - - -
    parmesan cheese grated - - - -

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



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