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Suggest a better descriptionThis is just a recipe for Fettuccine Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT... I would think that you could substitute the pancetta for 8 ounces diced chicken breast... 1. Heat oil & butter in a skillet over medium heat. 2.when butter starts to foam add garlic & saute until fragrant. 3. add Pancetta and lightly brown. 4. add wine & simmer until almost dry (au sec) 5. remove from heat, add eggs and stir. 6. then add both cheeses. Make a pound of fettuccine and combine with sauce. (best with fresh, homade pasta!!!) Posted to recipelu-digest Volume 01 Number 445 by CuisineArt
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Serving Size: 1 Serving (864g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1462 | ||
Calories from Fat: 1152 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128g | 171 % | |
Saturated Fat 61.6g | 308 % | |
Monounsaturated Fat 42.6g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 2305.4mg | 709 % | |
Sodium 994.5mg | 34 % | |
Potassium 782mg | 21 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.9g | ||
Protein 67.9g | 97 % | |
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: 1462
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