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25 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
parmesan cheese
gluten-free
(?)
Has gluten from:
fettuccine (dry)
kid friendly
has meat
(?)
Has meat from:
pancetta
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
fettuccine (dry)
butter
egg yolk (large)
heavy cream
parmesan cheese
pancetta
vegetarian
(?)
Not vegetarian due to:
pancetta
pescatarian
(?)
Not pescatarian due to:
pancetta
paleo
(?)
Not paleo due to:
fettuccine (dry)
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 92.3% and Fiber as 83.2% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.2% of RDA
• Calories: 92.3% of RDA
• Carbs: 62.3% of RDA
• Fat (total lipid): 58.6% of RDA
• Fiber: 83.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 29.3% of RDA
• Sodium: 44.5% of RDA
• Sugar: 4.0% of RDA
• Vitamin A (IU): 49.5% of RDA
• Vitamin B6: 28.0% of RDA
• Vitamin C: 2.9% of RDA
• Iron: 3.5% of RDA
• Magnesium: 73.2% of RDA
• Manganese: 22.1% of RDA
• Niacin: 39.9% of RDA
• Potassium: 19.4% of RDA
• Zinc: 30.8% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
171
g
Calories
1845
 
Fiber
23.3
g
Iron
0.660
mg
Protein
32.9
g
Sodium
601
mg
Sugars
1.26
g
Fat (total lipid)
35.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
package
+
-
 
 
2
tbsp
+
-
 
 
2
tbsp
+
-
 
minced.
 
2
tbsp
+
-
 
 
4
whole
+
-
 
 
1/3
cups
+
-
 
 
1/2
cups
+
-
 
grated.
 
1/4
cups
+
-
 
chopped.
 
3/4
cups
+
-
 
diced.
 
 
 
 
to taste.
 
 
 
 
to taste.
 
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PREPARATION
PREPARING THE PASTA
1.
In a large pot, bring water to a boil.
2.
Add the pasta and cook according to the directions on the package.
3.
When pasta is done, drain and place back into the large pot.
PREPARING THE SAUCE
4.
While the pasta is cooking, in a bowl, mix together the cream, parmesan cheese, and egg yolks.
5.
In a small saucepan over medium-high heat, add the sauce mixture and stir frequently while the sauce thickens.
PREPARING THE PANCETTA
6.
In a bowl, add the diced pancetta, minced garlic, and chili paste. Mix well.
7.
In a large skillet over medium heat, add the diced pancetta mixture.
8.
Cook over medium heat until golden and lightly browned.
ASSEMBLING AND SERVING
9.
Add the sauce and the pancetta mixture to the pasta.
10.
Stir well, incorporating all ingredients thoroughly.
11.
Plate the pasta up and season to taste with salt and pepper.
12.
Sprinkle fresh chopped basil over pasta and serve warm.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1845
Protein 32.9 g
Carbohydrates 171 g
Iron 0.66 mg
Fiber 23.3 g
Calcium 32.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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