Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
459
Calories
21g
Protein
38g
Fat
5g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs, at room temperature
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt, to taste
- 1 lb. spaghetti
- 1/4 cup extra-virgin olive oil
- 1/4-lb. piece pancetta, cut into small cubes
- 2 garlic cloves, very thinly sliced
- 1/2 cup dry white wine
- Coarsely ground pepper, to taste
- Generous handful of fresh flat-leaf parsley leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes