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Ingredients Edit

Directions Edit

  1. Sauté onion in butter and oil until golden, about 10 minutes.
  2. Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
  3. Stir in tomato and juice, hot pepper, and ½ tablespoon salt.
  4. Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
  5. Add more salt to taste, if necessary; reserve.
  6. Mix Parmesan and Romano; reserve.
  7. Just before service, slice two avocados for garnish; mix with lemon juice.
  8. Reserve.

Per order Edit

  1. Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well.
  2. Meanwhile mix ¾ cup sauce and ½ avocado, diced, in a sauté pan; heat through.
  3. When pasta is cooked and drained, stir it into the sauce; remove from heat.
  4. Stir in 2 tablespoons cheese.
  5. Mound on a serving plate.
  6. Garnish with 2 slices avocado.

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