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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. | 2. Meanwhile, unroll the pancetta. | 3. Cut it into 1-inch long chunks and then slice each chunk thinly across the grain. | 4. Heat the olive oil in a large skillet over moderately low heat. | 5. Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp. | 6. Add the onion and cook until soft, about 10 minutes. | 7. While the onion is cooking, add the pasta to the boiling water. | 8. Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. | 9. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. | 10. Simmer briefly to blend. | 11. When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. | 12. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1/3			8.4056	0.0	1.87	0.0472
extra virgin olive oil	2	tablespoons		8.4056	0.0	1.87	0.0472
onion	1		sliced	64.0	14.944	1.76	0.16
red pepper flake	1/4	teaspoon		8.4056	0.0	1.87	0.0472
italian parsley	1	tablespoon	chopped	8.4056	0.0	1.87	0.0472
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
tomato puree	3/4	cup		71.25	16.8375	3.0938	0.3938
spaghetti	3/4			6.5913	1.4692	0.1361	0.1212
romano cheese				-	-	-	-

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