Tomato and Pancetta Spaghetti
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup extra virgin olive oil (divided)
- 8 ozs thickly sliced Pancetta (cut crosswise into 5mm| 1/4-inch strips)
- 2 small Red onions (sliced 1/4-inch thick)
- ¼ cup drained sun-dried tomatoes (packed in oil)
- 2 Tbsps garlic cloves (chopped)
- ¼ cup Basil (chopped or picked)
- salt
- freshly ground Black pepper
- 16 ozs Spaghetti
Preparation steps
1.
Heat 2 tablespoons of the olive oil in a large skillet. Add pancetta and cook over medium heat until softened but not browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
2.
Pour off all but 2 tablespoons of fat from the skillet. Add the remaining olive oil and heat until shimmering. Add the onions and cook over medium-high heat until just beginning to brown, about 5 minutes. Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute. Add the basil and season with salt and pepper.
3.
Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water.
4.
Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined. Transfer to a bowl and serve.
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