Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) Recipe By: Frugal Gourmet Cooks Three Ancient Cuisines Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain and return to the pot. Add bacon pancetta, along with its fat, eggs, both cheeses, and pepper. Cook over very low heat, stirring constantly. Keep papsta moving in pot so that the eggs do not scramble. You may have to take the pot off the heat now and then. A thin sauce should form on the noodles. Serve immediately. Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian hard cheese made from Goats milk. Best substitute is Parmesan. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 733.8mg||226 %|
|Sodium 264.2mg||9 %|
|Potassium 293.8mg||8 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.1g|
|Protein 25.8g||37 %|
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: 353
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!