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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 400 degrees. | 2. In a large, deep oven proof skillet, heat 2 tablespoons oil over medium low heat. | 3. Cook pancetta until brown and crisp, about 10-12 minutes. | 4. Remove with a slotted spoon onto a paper towel lined plate;set aside. | 5. Place tomatoes in skillet with the rendered pancetta fat and remaining olive oil;stir to coat. | 6. Roast in oven until the tomatoes are golden brown around the edges and soft, about 25 minutes. | 7. Add onion, garlic and sage and stir to combine. | 8. Continue cooking 10 minutes more. | 9. Remove skillet from the oven; mash with a wooden spoon to break up tomatoes, than add reserved pancetta along with the salt pepper and Parmesan. | 10. Meanwhile, cook fettuccine until al dente; drain and toss with tomato sauce. | 11. Note: If a thinner sauce is desired, add a little of the pasta cooking water and stir into the tomato mixture before tossing with the cooked fettuccine. | 12. Serve hot with fresh grated parmesan on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		6.3042	0.0	1.4025	0.0354
pancetta	1/4		cut	6.3042	0.0	1.4025	0.0354
plum tomato	3		peeled seeded	6.3042	0.0	1.4025	0.0354
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sage	2	tablespoons	chopped	-	-	-	-
kosher salt	1 1/2	1/2		6.3042	0.0	1.4025	0.0354
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
fettuccine	1			28.066	3.9689	1.7577	0.7654

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