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Suggest a better descriptionHeat oil in a large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese,yolks,parsley and basil to blend. Meanwhile, cook pasta and drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over mmedium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. Do not boil or you might end up scrambling the eggs. sea as on with salt and pepper. Transfer to serving dish. Sprinkle with lemon peel and serve.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1062 | ||
Calories from Fat: 760 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.5g | 113 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 2379.6mg | 732 % | |
Sodium 538.6mg | 19 % | |
Potassium 553.2mg | 15 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.9g | ||
Protein 65.2g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1062
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