Follow pasta cooking conditions as per packaged details, cutting back on 2 minutes of cooking time. Drain
On a medium to low heat, warm oil in a large skilled and saute garlic and red pepper flakes until sizzling then remove from heat and set aside.
Add egg yolk, tomatoes, chicken stock, and parmesan to a small bowl and whisk together.
Return drained pasta to pot on a medium to low heat. Add egg mixture and toss. Add garlic mixture and toss again. Cook 2 minutes or until sauce thickend and starts to stick to pasta. Toss with parsley just before serving.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4|
|Calories from Fat: 102 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 99mg||30 %|
|Sodium 556.7mg||19 %|
|Potassium 383.6mg||10 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 36.2g|
|Protein 11g||16 %|
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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: 291
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