Tagliatelle with Bacon and Radicchio
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Linguine
- salt
- 1 small Radicchio
- 1 shallot
- 1 Tbsp butter
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 100 grams Smoked bacon
- 2 Tbsps scallions
- white peppers
- 2 Tbsps butter
- Chervil (for garnish)
Preparation steps
1.
Cook the linguine in salted water until al dente. Rinse, trim, and julienne the radicchio. Peel and finely chop the shallot, then sauté in butter until translucent. Deglaze with the white wine, simmer, and add the cream. Mix briefly with a hand blender. Remove from the heat. Cut the bacon into small cubes, and add to the sauce with the chives. Season to taste with salt and pepper.
2.
Sauté the radicchio briefly in butter, then mix with the noodles. Divide onto plates. Top with the sauce, and garnish with the chervil.
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