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EWEDIN31
Trapani rigatoni with pancetta
Italian pasta with pancetta, basil and parmesan cheese.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Cut the stalk of the pepper and roll between your hands so that the seeds fall out.
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Cut the pepper into pieces. Put the tomatoes, garlic, pepper and oil in the food processor and puree. Keep separate.
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Keep 4 slices of pancetta and cut the rest into small pieces. Heat a frying pan without oil or butter and fry the pieces of bacon for 5 min. On medium heat.
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Add the tomato mixture and half of the basil. Turn the heat down.
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Heat the rest of the oil in another frying pan and fry the 4 slices of pancetta in 5 min. Turn halfway. Drain on kitchen paper.
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Drain the pasta and mix with the tomato mixture. Season to taste with pepper and possibly a little salt (the pancetta is already salt). Serve with the cheese, slices of pancetta and the rest of the basil.
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Nutrition
490Calories
Sodium19% DV465mg
Fat29% DV19g
Protein42% DV21g
Carbs19% DV58g
Fiber16% DV4g
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