Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
925
Calories
50g
Protein
50g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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 pound spaghetti or other pasta
- 4 tablespoons olive oil
- 4 slices thick-cut bacon, about 5 ounces
- 4 eggs
- 1/2 cup ricotta cheese at room temperature
- 2 ounces Pecorino Romano cheese, grated (do not substitute Parmesan)
- 3/4 cup shelled fresh peas, or frozen
- Black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes