* 1/4 inch thick, cut into strips 1/2 inch wide and 1 inch long (or bacon, if pancetta not available) Saute the onion in a saucepan with all the butter and oil until it is pale gold. Add the strips of pancetta and saute for about a minute. Add the tomatoes, chopped hot pepper and 1 1/2 tsp of salt. Cook over medium heat, uncovered. The sauce is done when the tomatoes and the cooking fat separate, about 25 minutes. Turn off the heat and taste for salt. Add sauce to cooked pasta and mix. Add the Parmesan and the Romano and mix very thoroughly Recipe By : The Classic Italian Cookbook by Marcella Hazan
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 560 (29%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 478.4mg||147 %|
|Sodium 2055.4mg||71 %|
|Potassium 1814.4mg||48 %|
|Total Carbohydrate 268.5g||79 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 264.9g|
|Protein 74.5g||106 %|
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Calories per serving: 1928
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