Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
595
Calories
21g
Protein
28g
Fat
67g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| 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
- One 28-ounce can Italian plum tomatoes, preferably San Marzano
- 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
- 4 cups 1/3-inch-thick onion slices (about 3/4 pound)
- 4 tablespoons extra-virgin olive oil, plus more for serving
- 4 plump garlic cloves, peeled and crushed
- 6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
- 1/2 teaspoon peperoncino flakes
- 1 pound bucatini or perciatelli
- 1 cup grated Pecorino Romano cheese, plus more for passing
- A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter
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