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Ingredients
- 30 g di cipolla a dadini
- 50 g di pancetta affumicata, a dadini
- 50 g di prosciutto cotto a cubetti
- 350 g di funghi champignon affettati
- 30 g di olio extravergine di oliva
- 800 g di acqua
- 1 cucchiaio raso di sale
- 400 g di pasta secca tipo farfalle
- 150 g di panna da cucina
- 30 g di burro
- 50 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2962.1 kJ / 708 kcal
- Protein
- 25.1 g
- Carbohydrates
- 80.7 g
- Fat
- 31.7 g
- Saturated Fat
- 13.3 g
- Fibre
- 4.4 g
- Sodium
- 2212.6 mg
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