13 Ingredients
  • 3 ounces ricotta salata, grated
  • 3 ounces aged pecorino, grated
  • 6 ounces whole-milk ricotta
  • 1/2 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 2 teaspoons toasted fennel seeds
  • 1 pound bucatini
  • Fine sea salt
  • 2/3 cup fresh bread crumbs
  • Hot pepper oil, recipe follows
  • 2 cups extra-virgin olive oil
  • 8 jalapenos, seeded and chopped into 1/8-inch dice
  • 2 tablespoons crushed red pepper flakes
Nutrition
1111
56% daily value
6 servings
                                       
                                            vegetarian
     

Fat

129% 84

Saturated

82% 16

Trans

- 0

Monounsaturated

- 56

Polyunsaturated

- 9

Carbs

24% 71

Carbs (net)

- 66

Fiber

18% 5

Sugars

- 4

Sugars, added

- 0

Protein

43% 21

Cholesterol

12% 36

Sodium

24% 571

Calcium

29% 295

Magnesium

16% 67

Potassium

8% 378

Iron

15% 3

Zinc

20% 2

Phosphorus

51% 356

Vitamin A

13% 118

Vitamin C

38% 34

Thiamin (B1)

18% 0

Riboflavin (B2)

21% 0

Niacin (B3)

17% 3

Vitamin B6

25% 0

Folate equivalent (total)

12% 48

Folate (food)

- 32

Folic acid

- 10

Vitamin B12

14% 0

Vitamin D

1% 0

Vitamin E

79% 12

Vitamin K

43% 52
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