Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
802
Calories
28g
Protein
30g
Fat
105g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 tablespoon olive oil
- 1 large or 2 small garlic cloves, minced
- 1/2 cup fresh or stale coarse plain breadcrumbs (
- worked great here)
- Salt and red pepper flakes, to taste
- 1 teaspoon fresh rosemary, minced
- Few fine gratings fresh lemon zest
- 1 glug of olive oil per egg
- 3 eggs
- Salt and pepper
- 8 ounces dried spaghetti
- 1 tablespoon olive oil
- 2 teaspoons small capers, drained (rinsed if salted), chopped
- Handful flat-leaf parsley, chopped
- 1/3 cup grated Pecorino Romano cheese (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes