Put all ingredients in a small bowl and mix them with a fork until they are smoothly and thoroughly amalgamated. Cook the pasta and drain it, pouring some of the water into the serving bowl. Swirl the water around the bowl to warm it, then pour out all but a tablespoon of it. The water will help the sauce, which is rather dry, coat the pasta more uniformly. Immediately put the drained pasta into the bowl, add the goat cheese mixture, toss thoroughly to spread the sauce and coat the pasta strands well, and serve at once. No additional cheese is required. Yield: enough sauce for 1 pound of pasta, making 4 large or 6 small servings Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina" Recipe by: Cooking Live Show #CL9007 Posted to MC-Recipe Digest V1 #916 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 1|
|Calories from Fat: 946 (84%)|
|Amt Per Serving||% DV|
|Total Fat 105.1g||140 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 51g|
|Polyunsanturated Fat 7g|
|Cholesterol 134.4mg||41 %|
|Sodium 881.9mg||30 %|
|Potassium 472.5mg||12 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.1g|
|Protein 38.2g||55 %|
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: 1121
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