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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm. | 2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pancetta	4	ounces	sliced cut	100.8667	0.0	22.44	0.5667
black pepper			cracked	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
carrot	1		minced	20.5	4.79	0.465	0.12
onion	1/2		minced	22.0	5.1370000000000005	0.605	0.055
red chili pepper flake	1/2	teaspoon	crushed	100.8667	0.0	22.44	0.5667
tomato	1	can	peeled undrained pureed	62.068999999999996	13.7631	3.2384	0.5397
kosher salt				100.8667	0.0	22.44	0.5667
bucatini pasta	1	lb		100.8667	0.0	22.44	0.5667
pecorino romano cheese	1 1/4	cups	grated	100.8667	0.0	22.44	0.5667

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