Chocolate Fettuccine with Peas and Pancetta

Chocolate Fettuccine with Peas and Pancetta
16 Ingredients
  • 2 cups cake flour
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened cocoa powder, plus more for dusting
  • 1/8 teaspoon kosher salt
  • 4 large egg yolks, at room temperature
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup (4 ounces) mascarpone, at room temperature
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon pure vanilla extract
  • Salt
  • 1 teaspoon vegetable oil
  • 8 ounces pancetta, finely diced
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons fresh sage leaves (about 10 leaves)
  • 1/2 cup frozen petite peas, thawed
  • One 2-ounce block bittersweet chocolate
Nutrition
1059
53% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

105% 68

Saturated

132% 26

Trans

- 0

Monounsaturated

- 30

Polyunsaturated

- 7

Carbs

30% 90

Carbs (net)

- 84

Fiber

26% 7

Sugars

- 11

Sugars, added

- 8

Protein

50% 25

Cholesterol

94% 281

Sodium

26% 621

Calcium

21% 209

Magnesium

21% 90

Potassium

10% 482

Iron

51% 9

Zinc

27% 3

Phosphorus

56% 393

Vitamin A

31% 276

Vitamin C

9% 8

Thiamin (B1)

89% 1

Riboflavin (B2)

51% 1

Niacin (B3)

57% 9

Vitamin B6

28% 0

Folate equivalent (total)

78% 312

Folate (food)

- 90

Folic acid

- 131

Vitamin B12

33% 1

Vitamin D

10% 2

Vitamin E

24% 4

Vitamin K

49% 58
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