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Pasta Bagna Cauda Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), chopped fine|
|Flat anchovy fillets||6 , chopped or mashed|
|Pasta||1 Pound, cooked al dente|
|Grated cheese||1 Tablespoon (Parmesan Or Romano)|
|Pepper||To Taste, freshly ground|
Serving size: Complete recipe
Calories 3662 Calories from Fat 1951
% Daily Value*
Total Fat 220 g338.1%
Saturated Fat 77.3 g386.6%
Trans Fat 0 g
Cholesterol 487.6 mg
Sodium 1723.9 mg71.8%
Total Carbohydrates 337 g112.5%
Dietary Fiber 16.6 g66.2%
Sugars 16.9 g
Protein 75 g150.8%
Vitamin A 62.9% Vitamin C 13%
Calcium 33% Iron 56.1%
*Based on a 2000 Calorie diet
In another pan cook the garlic in a bit of the oil until the garlic is soft.
Add the anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes.
Add to the pan of olive oil and melted butter.
Toss the cooked pasta with the sauce.
Add 1 whipped egg and cheese and pepper to taste.