Spaghetti al Rancetto
gr. 400 of spaghetti (16 oz.)
gr. 150-200 of bacon (7-8 oz.)
Season to taste with: onion--garlic and marjoram
gr. 300 (11 oz.) of tomato sauce and grated pecorino
cheese as desired
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.