Tagliatelle with Pancetta and Spinach
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
822
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 194.9 μg | (325 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Spinach
- 200 grams Pancetta (sliced, can substitute bacon)
- olive oil (extra-virgin)
- 1 garlic clove (finely chopped)
- 40 grams Pine nuts
- butter
- salt
- peppers (white)
- lemons (juice)
- 400 grams Tagliatelle
Preparation steps
1.
Rinse and spin dry the spinach. Slice into wide strips.
2.
Heat 3 tablespoons oil in a pan and saute the garlic until golden. Add pancetta and cook in hot oil until browned and crispy.
3.
Toast the pine nuts in a dry skillet until fragrant and set aside.
4.
Boil the tagliatelle in plenty of salted water until al dente. Reserve 1 cup of cook water, then drain pasta. Combine the pasta with the reserved cooking water, 1 tablespoon butter, pepper and lemon juice. If needed, add in 1-2 tablespoons of cooking water if pasta seems dry. Stir in the spinach and garnish with the toasted pine nuts and crispy pancetta. Serve immediately.
