Spaghetti with rancetto

The term rancetto in this recipe with peasant origins refers to the slightly rancid flavor that characterized traditional bacon, due to a long seasoning.

Ingredients:

400 grams of spaghetti
600 grams of peeled tomatoes
150 grams of bacon
100 grams of onions
30 g of grated pecorino romano
1 sprig of marjoram
salt and pepper to taste

Preparation:

In a pan, brown the bacon. Once ready, set it aside and use the fat to fry the onion; once golden, add the tomatoes and cook for about 10 minutes. Flavour with the sprig of marjoram.

In the meantime, cook the pasta. Once ready, add it directly to the sauce to flavour it. Season with grated pecorino, salt, pepper and oil to taste.