Inside the Rustic Kitchen · by Emily★ 5.0 (1)
Spaghetti al Rancetto (Pasta with pancetta, pecorino and marjoram)
NUTRITION · PER SERVING40M COOK
CAL 46%·PRO 68%
CARBS 160G69% OF CAL
11G FIBER137G OTHER12G TOTAL SUGAR
FAT 13G13% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti coated in a tomato sauce with pancetta, onion, pecorino cheese, and marjoram. Simple, traditional, and full of savory Italian flavor from the Umbria region.
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View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz (400g) Spaghetti ((or other pasta of choice))
- 3.5 oz (100g) pancetta (cubed)
- 1 white onion
- 28 oz (800g) canned plum tomatoes
- 1/2 teaspoon dried marjoram ((or use 1 sprig of fresh))
- ¾ cup (50g) Pecorino Romano (finely grated)
- Salt and pepper
At a glance
PER SERVING · TIME 40M
CAL 46%·PRO 68%
CARBS 160G69% OF CAL
11G FIBER137G OTHER12G TOTAL SUGAR
FAT 13G13% OF CAL
5G SAT8G 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
- 5m
- Cook
- 35m
- Sodium
- 964mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 129mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.