Spaghetti with Rancetto

Serves 4
Preparation Time 5 minutes
Cooking Time 15 minutes


Tick off the ingredients as you buy them

  • 400g Spaghetti
  • 400g can Val Verde Diced Tomatoes
  • 200g Pancetta, diced
  • 4 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tbsp marjoram
  • 80g Pecorino Romano, grated
  • Salt, to taste
  • Black pepper, to taste

1. Cook the spaghetti in salted boiling water until al dente.
2. Meanwhile, in a saucepan over medium heat, fry finely chopped onions with a little oil. Add the diced pancetta and let it brown for a few minutes. Add the diced tomatoes and marjoram.
3. Leave the sauce to simmer for 5 minutes. Season with pepper and salt and simmer for a further 2 minutes.
4. Drain the spaghetti and add to the sauce. Mix well and sprinkle with grated Pecorino Romano.