Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
888
Calories
51g
Protein
40g
Fat
75g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 28-ounces cans whole peeled tomatoes
- 1 medium onion, finely chopped
- 4 ounces guanciale (salt-cured pork jowl), finely chopped
- 4 ounces pancetta (Italian bacon), finely chopped
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 teaspoon sugar (optional)
- Kosher salt, freshly ground pepper
- 1 pound penne or other tube-shaped pasta
- Finely grated Pecorino or Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes