Fettuccine A La Ferrari

1. Saute mushrooms and proscuitto in 2 tspns of butter until fragrant.

2. Add tomato sauce, cream and cognac.

3. Season with salt and pepper.

4. Simmer for 5 minutes.

5. Cook fettucine until al dente.

6. Drain, add other 2 tspns of butter and sauce.

7. Toss, taste and add salt and pepper to taste.

8. I garnish with fresh grated parmesean and fresh parsley or Basil.

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Nutrient	Quantity
Total fats	41.9628 g
Protein	7.19 g
Carbohydrates	6.171 g
Energy	420.0083 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3579 g
Water	87.6208 g
Aspartic acid	0.3633 g
Calcium, Ca	141.5167 mg
Fiber, total dietary	0.93 g
Carotene, beta	72 g
Niacin	0.7987 mg
Vitamin A, RAE	339.35 g
Arginine	0.3589 g
Riboflavin	0.2223 mg
Fatty acids, total saturated 20:1	0.0067 g
Glutamic acid	0.942 g
Sodium, Na	57.8333 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2285 g
Total lipid (fat)	41.9628 g
Manganese, Mn	0.1469 mg
Proline	0.3333 g
Fatty acids, total saturated 16:0	11.0499 g
Fatty acids, total saturated 8:0	0.3708 g
Choline, total	29.3683 mg
Sugars, total	3.552 g
Serine	0.2387 g
Fatty acids, total saturated 10:0	0.7548 g
Fatty acids, total saturated 18:0	4.2509 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	0.0655 mg
Selenium, Se	2.98 g
Ash	1.222 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	10.9896 g
Pantothenic acid	0.3802 mg
Phenylalanine	0.2204 g
Copper, Cu	0.2056 mg
Thiamin	0.1741 mg
Retinol	333.05 g
Methionine	0.1236 g
Iron, Fe	0.4853 mg
Carbohydrate, by difference	6.171 g
Phosphorus, P	173.9 mg
Folate, total	16.725 g
Fatty acids, total saturated 4:0	1.2996 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Alanine	0.1831 g
Cholesterol	140.2833 mg
Valine	0.2735 g
Fatty acids, total saturated 18:2 undifferentiated	2.8117 g
Glycine	0.1772 g
Fatty acids, total saturated 14:0	3.9603 g
Zinc, Zn	0.9057 mg
Isoleucine	0.2338 g
Fatty acids, total saturated 12:0	0.4392 g
Fatty acids, total polyunsaturated	3.1888 g
Leucine	0.392 g
Vitamin A, IU	1236.4667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	16.725 g
Tryptophan	0.0762 g
Vitamin C, total ascorbic acid	0.72 mg
Fatty acids, total saturated 6:0	0.3624 g
Tyrosine	0.2006 g
Vitamin B-12	0.3817 g
Vitamin K (phylloquinone)	3.2542 g
Fatty acids, total saturated	23.8946 g
Histidine	0.1232 g
Fatty acids, total monounsaturated	12.7368 g
Threonine	0.1915 g
Folate, food	16.725 g
Vitamin D (D2 + D3)	0.72 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	1.1268 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	20.8333 mg
Lysine	0.2635 g
Potassium, K	190.3833 mg
Cystine	0.06 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 teaspoons	57	2.619	4.8
Whipping cream	1 cup	350.4	3.552	37.092
Mushroom	12	0	0	0
Tomato Sauce	3 cups	0	0	0
salt pepper	0	12.6083	0	0.0708
cognac	0.5 ounce	12.6083	0	0.0708
prosciutto	4 slices	12.6083	0	0.0708
fettuccine pasta	1 lb	12.6083	0	0.0708