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Ingredients
- 6 to 9 ounces guanciale, pancetta or bacon, diced (amount depending upon how salty you like it)
- 1/4 teaspoon chili flakes
- 1 pound mezze maniche (or penne or rigatoni)
- 2 tablespoons unsalted butter
- 1 tablespoon plus 4 teaspoons finely grated Percorino Romano, plus more if desired
- 1/2 cup fresh ricotta
- Extra-virgin olive oil
- And: Ricotta Pound Cake
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 153g | |
| Calories 421 | |
| Calories from Fat 345 | 82% |
| Total Fat 39.2g | 49% |
| Saturated Fat 24.91g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 114mg | 5% |
| Potassium 142mg | 4% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.37g | 0% |
| Protein 14.28g | 23% |
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