Print
Email
Add a photo
Ingredients
- 1 cup chopped pancetta
- 2 tbs olive oil
- 4 garlic cloves
- 2 28 oz cans dices tomatoes in juice
- 1 cup dry white wine
- 1 cup whipping or heavy cream
- 1 ½ cups fresh basil
- 2 pounds pasta
Directions
- Cook pancetta in large skillet over medium heat until crisp.
- Transfer pancetta from skillet using slotted spoon.
- Add olive oil to the pan and garlic and sauté about 30 seconds
- Add tomatoes with juices, wine and cream. Bring to a boil, then reduce
- heat and simmer until sauce is slightly reduces, about 10 minutes.
- Stir in ½ of the basil. Season with salt and pepper and toss with lots of
- fresh parmesan
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1591g | |
| Calories 5275 | |
| Calories from Fat 1580 | 30% |
| Total Fat 179.86g | 225% |
| Saturated Fat 87.78g | 351% |
| Trans Fat 0.0g | |
| Cholesterol 449mg | 150% |
| Sodium 4652mg | 194% |
| Potassium 3220mg | 92% |
| Total Carbs 691.94g | 185% |
| Dietary Fiber 29.6g | 99% |
| Sugars 26.35g | 18% |
| Protein 169.97g | 272% |
