Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Truffle | 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
- 8 ounces pancetta, julienned
- 2 ears of white sweet corn
- 1 pound assorted exotic mushrooms, sliced
- 1 tablespoon chopped garlic
- 1 pound fresh fettuccini pasta
- Drizzle of white truffle oil
- 3 ounces freshly grated Romano cheese
- 2 tablespoons chiffonade basil
Directions
Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside.
Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes.
Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic.
Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes.
Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper.
Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil.
Divide the pasta evenly between four plates.
Category:Fijian Recipes
Category:Fijian Appetizers