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Ingredients
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1 pound spaghetti
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3 tablespoons extra-virgin olive oil, divided, or more if needed
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1 onion, finely chopped
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7 ounces pancetta bacon, diced
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2 cups passata (crushed tomatoes)
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1 tablespoon water, or more as needed
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½ teaspoon white sugar
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2 tablespoons grated Parmesan cheese
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1 pinch red pepper flakes, or to taste
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salt and freshly ground black pepper, to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes.
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Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.
Nutrition Facts (per serving)
662 | Calories |
20g | Fat |
97g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 662 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 4g | 22% |
Cholesterol 20mg | 7% |
Sodium 616mg | 27% |
Total Carbohydrate 97g | 35% |
Dietary Fiber 7g | 23% |
Total Sugars 5g | |
Protein 24g | 48% |
Vitamin C 13mg | 15% |
Calcium 102mg | 8% |
Iron 6mg | 32% |
Potassium 749mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.