Total Time: 20 minutes
Spaghetti col Rancetto is a typical pasta dish of Umbria the central region of Italy. It’s similar to the Amatriciana. Marjoram gives the pasta a unique flavor. Rancetto in local dialect indicated bacon that was becoming rancid.
Ingredients for 4 people:
- 1 pound spaghetti
- 4 tablespoons olive oil
- 1 onion chopped
- 8 ounces bacon cut in cubes
- 6 San Marzano Tomatoes pulp chopped
- 1 tablespoons fresh marjoram, chopped
- 1/2 cup pecorino grated
- Black pepper
In a large pan on moderate heat, put oil and cook onion until soft, about 5 minutes. Add bacon and cook for 2-3 minutes more.
Then add tomatoes with their juices, some water if necessary and cook for another 10 minutes.
Toss cooked, drained spaghetti in the pan with sauce. Mix well at lively heat to flavor about 1 minute adding marjoram, pecorino and black pepper. Turn heat off and serve.
Note: you could add some red wine before adding tomatoes and let evaporate. Remember to drain pasta time before al dente as it will finish cooking while flavoring with the sauce. Fresh ground pepper using a peppermill would be best.
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