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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. dried pasta (choice)
- 2.5 oz. guanciale (cut into thin strips)
- 3 Tbsp. extra virgin olive oil
- 1 small onion (chopped, any kind, traditionally optional, but I will always opt for the onion)
- 1 lb. tomatoes (local, recently picked, coarsely chopped, traditionally you can also use canned Italian tomatoes, but to me this dish is made for tomato season)
- 1 pinch pepper flakes (dried chile)
- salt (to taste, see instructions)
- 7 Tbsp. grated pecorino (finely, in Italy the source of the pecorino can become controversial but in America chances are best for finding Pecorino Romano)
- grated pecorino (Additional more coarsely, for garnish)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol60mg20% |
Sodium460mg19% |
Potassium340mg10% |
Protein12g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A20% |
Vitamin C25% |
Calcium10% |
Iron8% |
* 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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