An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Quick and Easy Ricotta Pancetta Pasta
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 41%
CARBS 54G43% OF CAL
2G FIBER49G OTHER3G TOTAL SUGAR
FAT 21G39% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy ricotta and crispy pancetta tossed with pasta and herbs for a quick, silky sauce. Simple, elegant, and ready in 30 minutes.
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Nutrition & ingredients
Ingredients
serves 3- 3-4 cups cooked pasta
- ¾ cup ricotta cheese
- ½ cup cubed pancetta
- ½ tablespoon olive oil
- 1-2 pinches salt
- 2-3 dashes black pepper
- 2 tablespoons freshly grated pecorino romano
- 1 tablespoon freshly grated parmesan cheese
- 1-2 sprigs fresh thyme
- 3-4 tablespoons grated pecorino or parmesan cheese
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 41%
CARBS 54G43% OF CAL
2G FIBER49G OTHER3G TOTAL SUGAR
FAT 21G39% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 922mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 357mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 922MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.