Cook the Book: Pasta Baked with Radicchio, Gorgonzola, and Pancetta

Cook the Book: Pasta Baked with Radicchio, Gorgonzola, and Pancetta
10 Ingredients
  • 2 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • 2 cups finely shredded radicchio or Belgian endive
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup freshly grated Pecorino Romano
  • 1/2 cup freshly grated Fontina cheese
  • 1/4 cup finely crumbled Gorgonzola
  • 1/2 teaspoon or more kosher or sea salt
  • 1 pound dried pasta shells or rotini
  • 1/4 cup finely chopped pancetta
Chronic Conditions
Consume Less
Consume Much Less
Consume Less
Consume Less
Consume Less
Helpful
Consume Much Less
Consume Less
Neutral/Ok
Consume Much Less
Nutrition
796
40% daily value
6 servings
                                       
                                           
     

Fat

78% 50

Saturated

152% 30

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 59

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

48% 24

Cholesterol

58% 174

Sodium

26% 620

Calcium

41% 406

Magnesium

15% 63

Potassium

8% 376

Iron

8% 1

Zinc

23% 3

Phosphorus

62% 433

Vitamin A

53% 478

Vitamin C

2% 1

Thiamin (B1)

12% 0

Riboflavin (B2)

23% 0

Niacin (B3)

12% 2

Vitamin B6

16% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

235% 35

Vitamin E

8% 1

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 126
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