Quick and Easy Ricotta Pancetta Pasta

• porcje: 3 servings
• czas aktywny: 20 minutes
• całkowity czas: 30 minutes

Składniki

3-4 cups cooked pasta

¾ cup ricotta cheese (200 g)

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

Wskazówki

Cook the pasta al dente in a large pot of boiling salted water.

Pass the ricotta through a sieve into a large bowl, add the salt, pepper. pecorino, parmesan and chopped thyme, combine well.

In a small pan add the olive oil and the pancetta, cook until golden. Remove the pancetta with a slotted spoon and place in the ricotta bowl.

In a large pan add the cooked pasta, ricotta mixture and 2-3 tablespoons of pasta water, toss to combine well, cook on high heat tossing continuously for 1-2 minutes. Serve immediately sprinkled with parmesan or pecorino cheese. Enjoy!

Wartości Odżywcze

• Kalorie: 334 kcal
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 12 g
• Tłuszcz Nienasycony: 15 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 66 mg
• Sód: 592 mg
• Węglowodany Całkowite: 3 g
• Błonnik Pokarmowy: 0.2 g
• Cukry Całkowite: 0.2 g
• Białko: 15 g