Spaghetti Rancetto

Barilla

1 box spaghetti

4 Tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

½ lb. pancetta, diced (approximately 2 cups)

1 lb. fresh ripe plum tomatoes, roughly chopped

1 cup grated Pecorino cheese

2 Tbsp. fresh marjoram, chopped (may substitute 2 tsp. dried)

Salt and black pepper, to taste

Homegrown tomatoes from a friend of a friend!

Cook spaghetti according to package directions.

Meanwhile, in a medium skillet saute onion in olive oil over medium heat for 5 minutes.

Add pancetta; continue cooking for 3-4 minutes.

Add tomatoes, season with salt and pepper, and simmer for 5 minutes.

Walmart didn't have pancetta so I substituted some turkey bacon I already had in the fridge at home. 

Drain pasta and toss with sauce.

Stir in cheese and marjoram before serving.

 

Whole-wheat thin spaghetti worked well in this.

My Rating: 4/5 "Flavorful and filling! The smoky quality of the meet and the sweetness of the tomato made this a unique pasta dish. I had a hard time getting everything to mix together, but maybe with a little more elbow grease I would have been more successful."