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Spaghetti al Rancetto




Source of Recipe


La Cucina Umbra --The Umbrian Cucine


List of Ingredients




1 lb. of spaghetti
1/2 lb. of bacon (7-8 oz.)
Season to taste with: onion--garlic and marjoram
(11 oz.) of tomato sauce and grated pecorino cheese as desired


Recipe



Heat 1/2 cup of olive oil and sautee onion, garlic and chopped bacon.
When the bacon turns golden brown add tomato without the seed. Add a dash of salt and cook on medium heat until and keep at boiling point until the sauce reduces in volume (gets thicker),close to the end, add a dash of marjoram. Mix the red sauce with spaghetti cooked al dente and sprinkle some additional marjoram and pecorino cheese on the top.
Enjoy it! Buon Appetito!
YIELD: 4 Servings