10 Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
  • freshly ground pepper
  • coarse salt
  • 1 pound bucatini or perciatelli pasta
  • 6 cloves c Roasted Garlic
  • 4 garlic cloves, very thinly sliced
  • 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
  • 3 tablespoons very coarsely chopped fresh flat-leaf parsley
Nutrition
506
25% daily value
6 servings
                                       
                                            balanced, low-​sugar
     

Fat

24% 15

Saturated

16% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

26% 78

Carbs (net)

- 74

Fiber

16% 4

Sugars

- 3

Sugars, added

- 0

Protein

28% 14

Cholesterol

2% 5

Sodium

6% 142

Calcium

10% 99

Magnesium

13% 56

Potassium

7% 319

Iron

14% 2

Zinc

15% 2

Phosphorus

30% 213

Vitamin A

3% 24

Vitamin C

11% 10

Thiamin (B1)

24% 0

Riboflavin (B2)

11% 0

Niacin (B3)

17% 3

Vitamin B6

34% 0

Folate equivalent (total)

12% 47

Folate (food)

- 22

Folic acid

- 15

Vitamin B12

3% 0

Vitamin D

9% 1

Vitamin E

12% 2

Vitamin K

34% 40

Sugar alcohols

- 0

Water

- 25
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