Photo: K8
Estimated Nutrition (whole recipe, rough)
314
Calories
13g
Protein
22g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 4 oz. cured pig's cheek (guanciale di maiale) or fresh pancetta, chopped
- 1 medium onion, sliced
- 1 clove of garlic
- glug of olive oil
- 12 oz. puree tomatoes (freshest, highest quality as possible)
- grated pecorino or Parmesan cheese
- salt
- chili flakes
- bucatini or spaghetti
Directions
1
In a pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Saute slowly without color for 10 minutes. As you stir try to mash up the onions.
2
Add guanciale or pancetta cook for an additional 5 - 6 minutes.
3
Remove garlic clove & add tomatoes. Bring to a simmer for 10 minutes. Add a little pasta water if it gets too thick.
4
Toss with fresh cooked pasta (bucatini is best) & Parmesan cheese.
Recipe sourced from
fandom