Lazy Carbonara Penne for a Crowd - Sacbee 11/5/08 Recipe

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Lazy Carbonara Penne for a Crowd - Sacbee 11/5/08
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Ingredients
13
Count
Nutrition
1492
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Prepare Bechamel Sauce:.
  2. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
  3. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  4. Meanwhile, heat the milk in a separate pan until just about to boil.
  5. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
  6. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
  7. Prepare filling:.
  8. In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
  9. Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
  10. Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
  11. Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
  12. Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
  13. SMALLER VERSION (serves 6 to 8).
  14. Sauce:.
  15. 4 cups béchamel sauce (see recipe).
  16. .
  17. Filling:.
  18. 1/2 pound pancetta, diced.
  19. 2 garlic gloves, minced.
  20. 1/2 cup white wine.
  21. 1/4 cup chopped parsley.
  22. 1/2 cup grated Parmesan.
  23. 1/2 cup grated pecorino Romano.
  24. Salt and pepper.
  25. Noodles:.
  26. 1 pound penne, slightly undercooked and drained.
  27. Assembly.
  28. Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
  29. Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
  30. Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1491.61 Kcal (6245 kJ)
Calories from fat 817.24 Kcal
% Daily Value*
Total Fat 90.8g 140%
Cholesterol 188.16mg 63%
Sodium 4727.16mg 197%
Potassium 1092.67mg 23%
Total Carbs 85.43g 28%
Sugars 30.1g 120%
Dietary Fiber 20.87g 83%
Protein 64.85g 130%
Vitamin C 10.7mg 18%
Vitamin A 0.3mg 9%
Iron 1.6mg 9%
Calcium 994.4mg 99%
Amount Per 100 g
Calories 134.36 Kcal (563 kJ)
Calories from fat 73.61 Kcal
% Daily Value*
Total Fat 8.18g 140%
Cholesterol 16.95mg 63%
Sodium 425.8mg 197%
Potassium 98.42mg 23%
Total Carbs 7.69g 28%
Sugars 2.71g 120%
Dietary Fiber 1.88g 83%
Protein 5.84g 130%
Vitamin C 1mg 18%
Iron 0.1mg 9%
Calcium 89.6mg 99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.6
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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