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Suggest a better description1. Boiled the water with the cooking oil and salt place the spaghetti in the water till the spaghetti can break.
2. Heat up the frying pan with medium heat place butter in the pan till the butter melts and insert the mushroom (leave the oil and mushroom water in the pan)
3. Fry the Bacon with medium heat til it's crispy and leave the oil in the pan.
4. Place the garlic in pan with low heat and fry the garlic with cake flour till it's crispy.
5. Place whipping cream in pan and slowly out the Parmigiano-Reggiano cheese till it melts.
6. Get rid of the water in the spaghetti and save 250g and place water in the pan with 1 teaspoon of sugar, please the mushroom and ham to cook.
7. Add milk and 2 teaspoon on corn flour with the black pepper cook till it's ready.
8. Serve the spaghetti on plate and serve the sauce.
9. Sprinkle the bacon on top of the dish and enjoy the meal.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 785 | ||
Calories from Fat: 675 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75g | 100 % | |
Saturated Fat 38.5g | 192 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 201.2mg | 62 % | |
Sodium 1436mg | 50 % | |
Potassium 462.3mg | 12 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.3g | ||
Protein 19.6g | 28 % | |
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: 785
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