In a large saute pan over medium heat, add pancetta and saute until pancetta is crispy.
Remove pancetta to a paper towel-lined plate.
If necessary remove all but 2-4 T of pancetta fat . Add olive oil and onions. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Add drained spaghetti to the tomato mixture in pan. Add basil and bacon.
Top with Parmesan and add salt and pepper, to taste.
The kids even ate this one, every last bite. It was very tasty.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8|
|Calories from Fat: 204 (45%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 26.6mg||8 %|
|Sodium 366.5mg||13 %|
|Potassium 381.9mg||10 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 43.9g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 452
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