Linguine Carbonara #1
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INGREDIENTS
INSTRUCTIONS
1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley. Source: Christine Underwood, FIDO Cooking Conference Typed for you by: Linda Fields Cyberealm BBS Watertown NY 1993
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (156g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 262 | ||
| Calories from Fat: 245 (94%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.2g | 36 % | |
| Saturated Fat 15.9g | 79 % | |
| Monounsaturated Fat 8g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 66.5mg | 20 % | |
| Sodium 261.5mg | 9 % | |
| Potassium 76.5mg | 2 % | |
| Total Carbohydrate 3.2g | 1 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 2g | ||
| Protein 3.2g | 5 % | |
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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: 262
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