9 Ingredients
  • 1 lb. spaghetti
  • 1 1/2 c. milk
  • 3/4 c. grated Parmigiano-Reggiano cheese
  • 3 large eggs, lightly beaten
  • 2 1/2 tsp. ground black pepper
  • kosher salt
  • 6 oz. Fontina cheese, shredded (2 cups)
  • 6 oz. sharp white cheddar cheese, shredded (2 cups)
  • Butter, for greasing
Nutrition
547
27% daily value
8 servings
                                       
                                            vegetarian
     

Fat

43% 28

Saturated

78% 16

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 44

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

55% 28

Cholesterol

50% 151

Sodium

22% 516

Calcium

49% 489

Magnesium

13% 52

Potassium

8% 270

Iron

7% 1

Zinc

23% 3

Phosphorus

66% 462

Vitamin A

27% 241

Vitamin C

- 0

Thiamin (B1)

6% 0

Riboflavin (B2)

25% 0

Niacin (B3)

5% 1

Vitamin B6

9% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

20% 1

Vitamin D

0% 1

Vitamin E

4% 1

Vitamin K

4% 3
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