Try this Pasta with Parmigiano-Reggiano and Sauteed Scallions recipe, or contribute your own.
Suggest a better descriptionMelt butter in a skillet over medium-low heat. Add the scallions and cook gently 15 minutes. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.
Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 174 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 208.5mg | 64 % | |
Sodium 300.7mg | 10 % | |
Potassium 209.1mg | 6 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 47.9g | ||
Protein 16.1g | 23 % | |
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: 431
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