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培根切达通心粉奶酪

培根切达通心粉奶酪
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营养成分表

每份 230 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 31.0g
48% DV
单不饱和脂肪11.5g
多不饱和脂肪2.5g
饱和脂肪15.0g
反式脂肪0.6g
总碳水化合物 42.0g
14% DV
膳食纤维2.0g
淀粉36.0g
4.0g
蛋白质 19.0g
38% DV
动物蛋白11.0g
植物蛋白8.0g

关于

这道浓郁的意面以Rigatoni裹上切达奶酪酱,再撒上培根和黑胡椒。整体热量较高、脂肪含量高,提供适量蛋白质,膳食纤维相对较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素7.0mcg23%
胆碱38.0mg7%
叶酸85.0mcg21%
烟酸3.4mg21%
泛酸0.9mg18%
维生素B20.3mg25%
维生素B10.3mg23%
维生素A260.0mcg29%
维生素B121.1mcg46%
维生素B60.2mg11%
维生素D0.8mcg4%
维生素E0.9mg6%
维生素K3.0mcg3%

矿物质

营养素含量DV%半衰期
340.0mg34%
110.0mcg12%
2.1mg12%
28.0mg7%
320.0mg46%
220.0mg5%
24.0mcg44%
780.0mg34%
2.4mg22%

培根切达奶酪通心粉配 Rigatoni

一道奶香浓郁、带有焗烤风格的意面料理,以 Rigatoni 裹上简单的切达奶酪酱,并以培根收尾。它类似经典的奶酪通心粉,只是将弯管通心粉改为 Rigatoni。

食材


  • Rigatoni 意面,90 g

  • 切达奶酪,55 g

  • 牛奶,55 ml

  • 黄油,15 g

  • 培根,12 g

  • 黑胡椒,2 g

  • 盐,1 g


  • 总计:230 g

    做法


  • 1. 在加盐的水中将 Rigatoni 煮至弹牙,随后沥干。

  • 2. 在小锅中用小火融化黄油。

  • 3. 加入牛奶轻轻加热,然后拌入切达奶酪,搅拌至顺滑融化。

  • 4. 加入煮好的 Rigatoni 和培根,翻拌至均匀裹上酱汁。

  • 5. 按口味加入盐和黑胡椒调味。

  • 6. 趁酱汁仍然浓郁顺滑时立即食用。


  • 准备时间和烹饪时间


  • 准备时间:5 分钟

  • 烹饪时间:15 分钟


  • 实用小贴士


  • 融化奶酪时保持小火,以避免酱汁出现颗粒感。

  • 如果想让酱汁更稀一些,可以预留少量煮面水。

  • 先将培根煎脆,口感和风味会更好。
  • 均衡饮食
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