Creamy Penne
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- salt (to taste)
- 16 ozs dry Penne
- 1 Tbsp good-quality olive oil
- 6 ozs Pancetta (chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- ¼ cup dry white wine
- ¼ cup heavy cream
- 2 large eggs
- 1 cup freshly grated Parmesan (plus extra to serve)
- ¼ cup fresh oregano (or parsley)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well.
2.
Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped pancetta until slightly crisp and the fat is rendered, about 2 to 3 minutes, stirring frequently. Add garlic, continue cooking for an additional minute. Add the wine and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
3.
Meanwhile, in a separate bowl whisk the eggs and add Parmesan; whisk again until smooth and blended. Season with salt and pepper, to taste. Set aside.
4.
Add the hot, drained penne to the skillet with the pancetta and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped oregano and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.
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