Pea and Egg Pasta
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
1279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,279 cal. | (61 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 174 g | (116 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the pasta in plenty of boiling, salted water until al dente.
2.
Meanwhile cut the pancetta into thin strips and chop into pieces. Heat the butter in a pan, add the pancetta and cook for about 2 minutes. Add the peas (still frozen) and sweat briefly.
3.
Whisk the egg yolks and cream and add to the pancetta mixture. Stir several times until slightly thickened, about 3-4 minutes
4.
When pasta is al dente drain well, then mix immediately with the pancetta, peas, egg yolks and cream.
5.
Season with pepper and serve sprinkled with Parmesan and basil.
