Heat roux and add Parmesan cheese.
Periodically thin mixture to desired consistency with heavy cream.
Salt by adding Romano cheese.
When sufficient quantity of sauce is made at proper consistency, egg, garlic, parsley, white pepper, white cooking wine, and nutmeg.
Continue simmering on low heat until pasta has cooked.
Serve over pasta with parsley garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 763 (75%)|
|Amt Per Serving||% DV|
|Total Fat 84.8g||113 %|
|Saturated Fat 52g||260 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 343.2mg||106 %|
|Sodium 2141.6mg||74 %|
|Potassium 272.6mg||7 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 10.1g|
|Protein 55.3g||79 %|
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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: 1022
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