Drunken Red Spaghetti - Fabio - Top Chef
Method:
Cook pasta until al dente in mixture of boiling water and wine.
In a separate sauté pan, sauté pancetta in butter to render.
Add al dente spaghetti with some of the reserved cooking liquid (about a tablespoon) to the sauté pan with the Pancetta.
Once the liquid has reduced, remove pasta from the heat.
Add ricotta and walnuts and mix with tongs.
Top with pecorino and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1671 | ||
Calories from Fat: 395 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 43.7mg | 13 % | |
Sodium 1383.4mg | 48 % | |
Potassium 1567.9mg | 41 % | |
Total Carbohydrate 112.7g | 33 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 108g | ||
Protein 35.4g | 51 % | |
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: 1671
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