Try this Fettuccine Florentine Carbonara recipe, or contribute your own.
Suggest a better descriptionCook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with wire whisk. Place eggs in small bowl; beat slightly, stir small amount of hot cream mixture into eggs; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes. Stir in bacon and parsley; toss sauce with hot pasta. Serve immediately. Taken from the RONZONI Fettucine Florentine package Formatted by Wendy Lockman 03/10/96
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 289 | ||
Calories from Fat: 238 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 379.4mg | 117 % | |
Sodium 188.2mg | 6 % | |
Potassium 134.5mg | 4 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 12.4g | 18 % | |
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: 289
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