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Ingredientes
- 1 1/2 c. diced pancetta
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion finely minced
- 2 can minced tomatoes - (14 ounce ea)
- 3/4 tsp crushed chilies Salt to taste
- 1 lb bucatini
- 8 Tbsp. freshly-grated pecorino cheese
Direcciones
- Saute/fry the pancetta in a skillet with the oil for 2 to 3 min. Add in the onion and continue cooking till it becomes transparent. Stir in the tomatoes and chilies. Season with salt and cook over medium-low heat for about 20 min, or possibly till the tomatoes have separated from the oil.
- Cook the bucatini in a large pot of salted, boiling water till al dente. Drain well and transfer to a heated serving bowl. Toss with the sauce and pecorino and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 117 | 52% |
| Total Fat 13.09g | 16% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1401mg | 58% |
| Potassium 524mg | 15% |
| Total Carbs 7.81g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.42g | 2% |
| Protein 19.35g | 31% |
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