Cook pasta until al dente in mixture of boiling water and wine. In a separate saute pan, saute pancetta in butter to render. Add al dente spaghetti with some of the reserved cooking liquid (about a tablespoon) to the saute an with the pancetta. Once the liquid has reduced, remove pasta from the heat. Add ricotta and walnuts and mix with tongs. Top with pecorino and serve.
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|Serving Size: 1 Serving (2317g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 669 (26%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 176.2mg||54 %|
|Sodium 2995.4mg||103 %|
|Potassium 2529.4mg||67 %|
|Total Carbohydrate 201g||59 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 192.6g|
|Protein 84.2g||120 %|
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Calories per serving: 2527
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