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Ingredients
1 pound thin fettuccine
3 tablespoons unsalted butter
2 large red onions, halved and thinly sliced
2 teaspoons mace
2 pinches cayenne pepper
½ teaspoon cinnamon
2 teaspoons salt
6 tablespoons duck and veal demi-glace
⅔ cup chopped toasted walnuts
¼ cup chopped parsley
Nutritional analysis per serving (4 servings)
95 grams carbs; 33 milligrams cholesterol; 717 calories; 7 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 29 grams fat; 7 grams fiber; 604 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil and cook the fettuccine according to package directions. Meanwhile, place a large, deep skillet over medium heat and melt the butter. Add the onions and cook, stirring
- Step 2
until slightly softened, about 5 minutes. Add the mace, cayenne, cinnamon and salt and cook, stirring, for 2 more minutes. Add the demi-glace and cook for 1 more minute. Add the cooked, drained pasta and toss. Remove from the heat, toss with the walnuts and parsley and serve.
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