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Butternut Squash and Pancetta Orecchiette
SPOON FORK BACON17Ingredients
40Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. orecchiette pasta
- 3 1/2 Tbsp. extra virgin olive oil
- 2 oz. pancetta (diced)
- 1 shallot (diced)
- 1 carrot (medium, peeled and diced)
- 1 celery stalk (peeled and diced)
- 1 garlic clove (minced)
- 2/3 cup white wine
- 1 1/2 cups butternut squash (peeled and diced)
- 10 saffron (threads)
- 1 Tbsp. thyme (minced)
- 2 tsp. chives (thinly sliced)
- 2 egg yolks
- 1 cup pasta water
- 1/2 cup pecorino romano (grated, plus more for garnish)
- salt
- pepper
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories880Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol160mg53% |
Sodium820mg34% |
Potassium900mg26% |
Protein34g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate117g39% |
Dietary Fiber7g28% |
Sugars7g |
Vitamin A200% |
Vitamin C30% |
Calcium45% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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