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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 heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. | 2. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water. | 3. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pancetta	4	ounces	unsmoked chopped sliced	100.8667	0.0	22.44	0.5667
red pepper flake	1/2	teaspoon	crushed	100.8667	0.0	22.44	0.5667
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
onion	3/4	cup	minced	48.0	11.208	1.32	0.12
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	1	can	peeled crushed	62.068999999999996	13.7631	3.2384	0.5397
kosher salt				100.8667	0.0	22.44	0.5667
bucatini pasta	12	ounces		100.8667	0.0	22.44	0.5667
pecorino cheese	1/3	cup	grated	100.8667	0.0	22.44	0.5667

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