Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
537
Calories
18g
Protein
28g
Fat
49g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 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
- =
- 1 lbs Ciuffetti or similiar
- -tightly spiraled pasta
- 6 oz Fresh porcini mushrooms
- -(2 oz dried)
- 1 cup Heavy cream
- 4 oz Butter
- 3/4 cup White wine
- 2 Cloves garlic
- 8 large Leaves chopped fresh basil
- 1/4 cup Grated parmigian cheese
- Pinch margoram
- Salt & pepper to taste
- =
Directions
1
1 Saute garlic in butter till it becomes translucent.
2
2 Add porcini mushrooms, thinly sliced, wine and marjoram.
3
3 Salt and pepper to taste.
4
4 When wine and water completely evaporate, add cream and simmer for approx 2 minutes till sauce thickens.
5
5 Then add basil and parmigian cheese.
6
6 Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss
Recipe sourced from
fandom