Tagliatelle with Pancetta and Capers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tagliatelle
- salt
- 100 grams Pancetta
- 2 garlic cloves
- 2 Tbsps caperberry
- 2 Tbsps olive oil
- ½ lemon (juiced and zested)
- freshly ground peppers
- 1 sprig oregano
Preparation steps
1.
Cook the tagliatelle in salted water until al dente. Dice the pancetta. peel and slice the garlic. Slice half of the capers.
2.
Cook the pancetta and garlic in the oil until golden brown, about 2 minutes. Add the capers, lemon juice, lemon zest, the drained pasta, and a little of the pasta water to the pan. Season to taste with salt and pepper. Remove the leave from the oregano, and add to the pasta. Serve on plates.
