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Crispy Pancetta and Spring Onions Recipe
|Pancetta slices/Streaky bacon slices||8 (smoked or unsmoked)|
|Butter||1 Ounce (30 gram)|
|Extra virgin olive oil||2 Tablespoon|
|Spring onions||8 , sliced|
|Dried pasta||1 Pound (500 gram)|
|Freshly grated parmesan cheese||4 Tablespoon|
|Black pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon (additional)|
Calories 722 Calories from Fat 260
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 11.1 g55.3%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 807.9 mg33.7%
Total Carbohydrates 85 g28.4%
Dietary Fiber 4.8 g19.4%
Sugars 4.9 g
Protein 25 g51%
Vitamin A 11.2% Vitamin C 9.5%
Calcium 23.2% Iron 14.9%
*Based on a 2000 Calorie diet
Drain on paper towels and cut into 2.5cm (l in) wide strips.
Pour off excess fat from pan.
Add butter and oil to pan and melt over medium heat.
Add spring onions and cook, stirring constantly, until just soft, 2 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and pancetta to spring onions.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.