Pancetta and Parmesan Pasta
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
810
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 810 cal. | (39 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 cup Pancetta (lardons)
- 2 large, cooked Chicken breasts (diced)
- 2 cloves garlic cloves (minced)
- 3 cups fresh Tagliatelle
- ½ cup Parmesan (grated)
- flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Product recommendation
Add a generous tablespoon of creme fraiche to the pasta when tossing with the chicken and bacon.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Large knife, 1 Sieve, 1 Cup, 1 Tablespoon, 1 große Skillet, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
Heat the oil in a large frying pan set over a medium heat until hot. Add the pancetta, chicken, and garlic and fry for 3 minutes until lightly golden.
2.
Cook the tagliatelle in a large saucepan of salted, boiling water for 3 minutes until 'al dente. ' Drain well and toss with the chicken and bacon.
3.
Add the Parmesan and parsley, tossing well. Season to taste with salt and pepper before serving.
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