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Ingredientes
- 12 ounces linguine pasta
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, chopped
- 4 ounces sliced pancetta, chopped
- 1/4 teaspoon dried crushed red pepper
- 1-1/2 pounds cherry tomatoes
- 1-1/4 cups grated Pecorino Romano or Parmigiano cheese, divided
- 1/2 cup chopped fresh basil, divided
Direcciones
- Cook linguine in pot of boiling salted water until 'al dente'.
- Drain, reserving 1 cup liquid.
- Return pasta to pot.
- Meanwhile, heat olive oil in large skillet over medium-high heat.
- Add garlic; stir 30 seconds.
- Add pancetta and crushed red pepper; saute until pancetta is crisp, about 4 minutes.
- Add tomatoes; saute until soft, about 4 minutes.
- Transfer tomato mixture to pot with pasta.
- Add 3/4 cup cheese and 1/3 cup basil.
- Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry.
- Season with salt and pepper.
- Transfer to bowl.
- Sprinkle with basil.
- Serve remaining cheese alongside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 514 | |
| Calories from Fat 151 | 29% |
| Total Fat 17.1g | 21% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 413mg | 17% |
| Potassium 676mg | 19% |
| Total Carbs 71.41g | 19% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.39g | 4% |
| Protein 18.62g | 30% |
