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Bucatini With Pancetta, Pecorino and Pepper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.289
Energy (kCal)131.8563
Carbohydrates (g)1.4708
Total fats (g)0.7833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot of boiling salt water, cook the pasta until al dente. Drain, reserving 1 cup of water. | 2. Heat the oil in a large skillet. Add the pancetta pieces and cook over moderate heat. 4-5 minutes. | 3. Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of pecorino cheese and pepper and season with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bucatini pasta 1 lb 126.0833 0.0 28.05 0.7083
    extra virgin olive oil 2 tablespoons 126.0833 0.0 28.05 0.7083
    pancetta 5 ounces sliced cut 126.0833 0.0 28.05 0.7083
    pecorino romano cheese 1 1/4 1/4 126.0833 0.0 28.05 0.7083
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    salt - - - -

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



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