In a skillet over low heat, warm the olive oil. Add the pancetta, onion, and garlic and fry gently, stirring frequently, until the onions are translucent, about 5 minutes. Add the carrots and parsley and stir well.
Cook gently for 20 minutes, adding just enough of the stock to keep the carrots moist.
Season to taste with salt and pepper.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 140 (71%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 9.5mg||3 %|
|Sodium 229.1mg||8 %|
|Potassium 419.3mg||11 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 8.9g|
|Protein 2.9g||4 %|
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Calories per serving: 196
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