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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the pancetta to a large skillet over medium heat. | 2. Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika). | 3. Add the onion and saute till tender for 5 minutes. Season with salt. | 4. Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds. | 5. Stir in the tomato puree. | 6. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. | 7. Meanwhile, boil the pasta according to directions. | 8. Drain, reserving 1 cup of the cooking liquid. | 9. Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. | 10. Toss with the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	6	ounces	diced	151.3	0.0	33.66	0.85
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
sea salt				151.3	0.0	33.66	0.85
garlic clove	2		chopped	151.3	0.0	33.66	0.85
red pepper flake	1	pinch	crushed	151.3	0.0	33.66	0.85
tomato puree	1	can	crushed	312.36	73.8156	13.562999999999999	1.7262
linguine	1			151.3	0.0	33.66	0.85
pecorino romano cheese	1/2	cup	grated	151.3	0.0	33.66	0.85

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