Spaghetti con Rancetto
(Spaghetti with Pancetta)
Ingredients:
1 lb (400 grams) spaghetti
1 lb crushed tomatoes
1/2 cup (120 grams) Pancetta
1 medium onion
1/2 tsp. fresh marjoram or oregano
4 tbl. extra virgin live oil
4 tbl. grated Pecorino cheese
Salt
Directions:
Dice the onion and the pancetta and put them in a casserole or fry pan together with the olive oil. Saute them for a minute then add the tomatoes and the salt.
Cook for about 30 minutes over a low flame. Add the marjoram or oregano.
Serve this sauce over the spaghetti, which should be cooked 'al dente' in the meantime.
Garnish with the Pecorino cheese.