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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
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: 291
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe