8 Ingredients
  • Extra-virgin olive oil
  • 8 ounces guanciale, cut in 1/4-inch strips
  • 2 large onions, cut in 1/2-inch dice
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
  • 1 pound bucatini or perciatelli
  • 1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
Nutrition
836
42% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

52% 34

Saturated

46% 9

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 6

Carbs

36% 108

Carbs (net)

- 98

Fiber

39% 10

Sugars

- 17

Sugars, added

- 0

Protein

53% 26

Cholesterol

12% 37

Sodium

63% 1514

Calcium

8% 85

Magnesium

28% 119

Potassium

30% 1422

Iron

17% 3

Zinc

28% 3

Phosphorus

59% 414

Vitamin A

20% 180

Vitamin C

67% 60

Thiamin (B1)

37% 0

Riboflavin (B2)

16% 0

Niacin (B3)

42% 7

Vitamin B6

56% 1

Folate equivalent (total)

24% 95

Folate (food)

- 95

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

2% 0

Vitamin E

26% 4

Vitamin K

31% 37
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