Ceriole with Truffle Sauce
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INGREDIENTS
INSTRUCTIONS
Dissolve the anchovy in hot oil with the garlic, remove the garlic when it has coloured. Add the grated truffles, the salt and pepper and cook slowly for 5 minutes. Cook the ceriole in plenty of salted water until al dente, drain and reserve one cup of the cooking water. In a bowl mix mix the pasta with the truffle sauce. Add some of the cooking water if too dry and serve immediately with very little grated cheese.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (692g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 171 | ||
| Calories from Fat: 98 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.9g | 14 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 5.9g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 51mg | 16 % | |
| Sodium 243.6mg | 8 % | |
| Potassium 325.6mg | 9 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 17.3g | 25 % | |
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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. |
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Calories per serving: 171
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