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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat heavy cream over medium low heat, uncovered, while you complete the following steps; it should reduce by about half. | 2. In a large skillet, over medium high heat, combine olive oil, butter and pancetta; cook pancett until it begins to crisp and brown, about 5 minutes; remove and set aside. | 3. Reduce heat to medium low and cook onion until softened, about 5 minutes. | 4. Add tomato sauce and simmer 20 minutes. | 5. Add parsley, vodka, reduced cream and simmer another 20 minutes. | 6. Return pancetta and cook another 10 minutes; season to taste with salt and pepper. | 7. Meanwhile cook pasta according to package directions, drain well. | 8. Serve with grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato sauce	3	cups		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
vodka	1/4	cup		-	-	-	-
salt black pepper			ground	6.3042	0.0	1.4025	0.0354
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.