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Ингредиенты
- 5 ounce raw pancetta minced
- 2 Tbsp. extra virgin olive oil
- 2 c. thinly-sliced onions
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 1/2 c. dry white wine
- 1 lb canned minced tomatoes
- 1 lb fresh spaghetti cooked till tender
- 2 Tbsp. basil chiffonade
- 4 ounce freshly-grated pecorino cheese
Инструкции
- In large saute/fry pan, over medium heat, cook pancetta till crisp, about 6 min. Remove to paper towel lined plate.
- Add in extra virgin olive oil to saute/fry pan and heat over medium heat. Add in onions to saute/fry pan. Season with salt and pepper. Saute/fry till wilted, about 4 min.
- Add in the wine and continue to cook till most of the liquid has evaporated, about 1 minute. Add in tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 min.
- In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 65 | 17% |
| Total Fat 7.39g | 9% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 447mg | 19% |
| Potassium 411mg | 12% |
| Total Carbs 60.41g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.97g | 3% |
| Protein 15.34g | 25% |
