Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto)

Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto)
11 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1/2 pound porcini mushrooms, thinly sliced, may sub cremini or portobello
  • 1 teaspoon red chili flakes
  • 1/4 pound prosciutto di Parma, cut into lardons
  • Salt and pepper, to taste
  • Parmigiano-Reggiano, for grating
  • 31/2 to 4 cups flour
  • 4 eggs
  • 1/2 teaspoon extra-virgin olive oil
Nutrition
1989
99% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

34% 22

Saturated

22% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

124% 373

Carbs (net)

- 359

Fiber

56% 14

Sugars

- 2

Sugars, added

- 0

Protein

128% 64

Cholesterol

60% 180

Sodium

57% 1366

Calcium

12% 115

Magnesium

31% 125

Potassium

23% 790

Iron

39% 7

Zinc

32% 5

Phosphorus

102% 711

Vitamin A

9% 79

Vitamin C

3% 2

Thiamin (B1)

52% 1

Riboflavin (B2)

28% 0

Niacin (B3)

37% 7

Vitamin B6

23% 0

Folate equivalent (total)

38% 152

Folate (food)

- 152

Folic acid

- 0

Vitamin B12

11% 1

Vitamin D

0% 1

Vitamin E

13% 3

Vitamin K

14% 11
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