Baked pappardelle with pancetta and porcini

Baked pappardelle with pancetta and porcini
8 Ingredients
  • 500ml/18fl oz milk
  • 20g/¾oz dried porcini mushrooms
  • 40g/1½oz butter
  • 25g/1oz plain flour
  • Salt and freshly ground black pepper
  • 100g/4oz pappardelle
  • 50g/2oz pancetta, cut into 2cm/1in pieces
  • 4-5 tbsp freshly grated parmesan
Nutrition
793
40% daily value
2 servings
                                       
                                           
     

Fat

67% 44

Saturated

119% 24

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

23% 69

Carbs (net)

- 66

Fiber

14% 3

Sugars

- 15

Sugars, added

- 0

Protein

63% 32

Cholesterol

36% 107

Sodium

40% 950

Calcium

69% 694

Magnesium

21% 88

Potassium

15% 719

Iron

9% 2

Zinc

34% 4

Phosphorus

88% 618

Vitamin A

36% 325

Vitamin C

0% 0

Thiamin (B1)

24% 0

Riboflavin (B2)

56% 1

Niacin (B3)

24% 4

Vitamin B6

28% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

71% 2

Vitamin D

1126% 169

Vitamin E

6% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 259
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