Name: Calamarata with zucchini, pancetta, and robiola
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italia
Ingredients: 400 g Calamarata pasta; 2 units Zucchini; 150 g Pancetta; 100 g Robiola; 2 units Extra virgin olive oil; to taste Salt; to taste Pepper

Preparation

STEP 1 OF 7
Cut the zucchini into thin slices.
STEP 2 OF 7
In a pan, heat the oil and brown the pancetta until crispy.
STEP 3 OF 7
Add the zucchini and cook for a few minutes.
STEP 4 OF 7
Meanwhile, cook the calamarata pasta in plenty of salted water.
STEP 5 OF 7
Drain the pasta al dente and add it to the pan with the zucchini and pancetta.
STEP 6 OF 7
Add the robiola and stir until you achieve a creamy consistency.
STEP 7 OF 7
Serve hot with a sprinkle of pepper.

Suggestions

Pan
Pot

General Information

More information

Total preparation and cooking time: about 20 minutes.

Origin

Italia, Sicilia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	430.43
Carbohydrates (g)	28.33
of which Sugars (g)	1.45
Fat (g)	32.05
of which Saturates (g)	7.73
Protein (g)	8.49
Fiber (g)	0.9
Sale (g)	0.13