Cook pasta according to box directions substituting 1/2 of needed water with red wine.
While pasta is cooking melt butter in frying pan and cook pancetta til crispy.
Add cooked spaghetti to frying pan and toss.
Add ricotta to frying pan and toss.
Plate pasta mixture by piling on serving platter. Top with chopped walnuts and pecorino cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 296 (66%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 65.1mg||20 %|
|Sodium 317.4mg||11 %|
|Potassium 330mg||9 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.2g|
|Protein 9.3g||13 %|
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.
Calories per serving: 448
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