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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a deep, large skillet, cook the pancetta in the olive oil until lightly crisp. | 2. Remove the pancetta from the pan onto paper towels to drain and set aside. | 3. In the same pan, add the chopped onion and cook until golden over a low heat and then add the tomatoes and any optional ingredients. | 4. Simmer 10-15 minutes. | 5. Meanwhile, cook the pasta according to the box, to just "al dente", and drain. | 6. Add the pasta to the tomatoes. | 7. Now add the cheese and the pancetta to the tomatoes and blend it all in the skillet. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	box		-	-	-	-
pancetta	4	ounces	diced	100.8667	0.0	22.44	0.5667
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	2		canned drained cut seeded	124.1379	27.5262	6.4768	1.0795
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
pecorino romano cheese	1/2	cup	grated	100.8667	0.0	22.44	0.5667
chili pepper flake	1/4	teaspoon		100.8667	0.0	22.44	0.5667
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057

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