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Trapani rigatoni with pancetta
 
 
4 ServingsPTM20 min

Trapani rigatoni with pancetta


Italian pasta with pancetta, basil and parmesan cheese.

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Directions

  1. 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.
  2. Cut the pepper into pieces. Put the tomatoes, garlic, pepper and oil in the food processor and puree. Keep separate.
  3. 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.
  4. Add the tomato mixture and half of the basil. Turn the heat down.
  5. 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.
  6. 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.


Nutrition

490Calories
Sodium19% DV465mg
Fat29% DV19g
Protein42% DV21g
Carbs19% DV58g
Fiber16% DV4g

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