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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Classic dis, Ew 1 Servings

INGREDIENTS

1 Parpadelle
1/2 Onion
225 g Pancetta, italian bacon
8oz
450 g Rugola, 1lb
8 Egg yolks
1 T Ground nutmeg
290 Double cream, 1/2 pint
1 T Salt
4 T Black pepper
6 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Bring a large pan of salted water to the boil and cook pasta for 10-15
minutes until al dente.  In the meantime chop the onion finely and cut
the pancetta into  squares - fry together in frying pan with a little
olive oil for 5  minutes.  In a large bowl, mix thoroughly together the
egg yolk, cream,  Parmesan and nutmeg. When pasta is ready, drain and
put in the pan  with the pancetta, mix well and add the cream mixture -
mix well in  the pan for 2 minutes and serve with finely chopped rugola
on top.  Converted by MC_Buster.  Per serving: 1037 Calories (kcal);
63g Total Fat; (54% calories from  fat); 89g Protein; 28g Carbohydrate;
1859mg Cholesterol; 12530mg  Sodium Food Exchanges: 1 1/2
Grain(Starch); 11 Lean Meat; 1  Vegetable; 0 Fruit;  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 553
Calories From Fat: 347
Total Fat: 38.7g
Cholesterol: 1440.9mg
Sodium: 7048.9mg
Potassium: 600.2mg
Carbohydrates: 30.3g
Fiber: 9g
Sugar: 5.5g
Protein: 24.8g


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