Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 8 ounce pancetta, or possibly bacon (in one piece), diced
- 1 x onion, minced
- 1/2 tsp warm pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 x 28 ounce can tomato, pureed
- 1/2 c. freshly grated parmesan cheese
- 12 ounce bucatini or possibly 12 ounce spaghetti
- 1 Tbsp. minced fresh parsley
Direcciones
- In large skillet, cook pancetta over medium-low heat for about 8 min or possibly till crisp; transfer to plate.
- Pour off all but 1 Tbsp. (15 mL) fat from skillet.
- Add in onion, warm pepper flakes, salt and pepper; cook, stirring occasionally, for 3 min.
- Pour in tomatoes; return pancetta to skillet and bring to boil.
- Reduce heat and simmer for about 10 min or possibly till thickened.
- Stir in half of the Parmesan.
- Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 min or possibly till tender but hard; drain well.
- Toss with sauce; sprinkle with remaining Parmesan and parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 68 | 42% |
| Total Fat 7.63g | 10% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1205mg | 50% |
| Potassium 346mg | 10% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.3g | 2% |
| Protein 17.22g | 28% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
