Servings:4 | Calories:794 | Total Fat:36g | Chol:84mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 17g
85 %
Total Carb 91g
30 %
Fiber 5g
20 %
Sugars 4g
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Cholesterol 84mg
28 %
Sodium 893mg
37 %
Protein 26g
52 %
Calories:
52% Spaghetti
19% Heavy cream
13% Others combined
13% Parmigiano Reggiano
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
Salt 1 pound spaghetti 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes 2 lemons, zested and juiced 1/2 to 3/4 cup heavy cream 1 cup grated Parmigiano Reggiano Handful flat-leaf parsley, finely chopped 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Directions : View recipe directions on foodnetwork.com
