Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
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- 1 ½ Pounds chopped onion
- 2 oz unsalted butter
- ¼ Cup olive oil
- 1 Pound and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
- 3 quarts canned Italian tomatoes, chopped (with juice)
- 4 small, dried hot red pepper, chopped finely
- Salt, as needed
- 6 Pounds penne or other short pasta
- 8 oz grated Parmesan
- 4 oz grated Pecorino Romano
- 14 California avocados
- 2 Tbsp lemon juice
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Directions
Sauté onion in butter and oil until golden, about 10 minutes.
Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.
Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
Add more salt to taste, if necessary; reserve.
Mix Parmesan and Romano; reserve.
Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well. Meanwhile mix 3/4 cup sauce and 1/2 avocado, diced, in a sauté pan; heat through. When pasta is cooked and drained, stir it into the sauce; remove from heat. Stir in 2 tablespoons cheese. Mound on a serving plate. Garnish with 2 slices avocado.