Pancetta Tomato Spaghetti
by JCSM-Mom
This recipe makes 8 side dish portions, or 4 entree servings.
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INGREDIENTS
- 16 ounces Spaghetti ; cooked al dente and drained
- 10 slices Pancetta ; chopped
- 3 tablespoons Olive oil
- 1 small Onion ; diced
- 3 tablespoons Garlic ; minced
- 4 medium Roma tomatoes ; diced
- 0.25 cup Wine ; Red
- 10 leaves basil ; chiffonade
- 0.25 cup Parmesan ; freshly grated
- Salt & pepper ; freshly ground, to taste
INSTRUCTIONS
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.
NOTES
The kids even ate this one, every last bite. It was very tasty.
JCSM-Mom
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (181g) | ||
| Recipe Makes: 8 | ||
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| Calories: 452 | ||
| Calories from Fat: 204 (45%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 452
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