Spaghetti with Pancetta (Spaghetti col Rancetto)
Category: Pasta Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Canned Tomatoes | 600g |
| Pancetta (unsmoked) | 150g |
| White Onions | 100g |
| Pecorino Romano Cheese | 30g |
| Marjoram | 1 sprig |
| Salt | to taste |
| Black Pepper | to taste |
Instructions:
-
Prepare the Ingredients:
Start by finely chopping the onion and cutting the pancetta into small cubes. -
Cook the Pancetta:
In a large pan, heat a little oil over medium heat. Add the pancetta and fry for about 5 minutes until it becomes golden and crispy. Once done, set it aside, keeping the rendered fat in the pan. -
Boil the Pasta:
While the pancetta is cooking, bring a large pot of salted water to a boil for the spaghetti. -
Cook the Sauce:
Once the pancetta is browned and crispy, add the finely chopped onion to the same pan. Cook until the onion softens and becomes translucent. Then, add the canned tomatoes, breaking them up with a spoon. Let the sauce simmer gently. -
Prepare the Pasta:
When the water reaches a rolling boil, add the spaghetti and cook according to the package instructions, until al dente. -
Season the Sauce:
As the sauce nears completion, season it with fresh marjoram leaves, salt, and black pepper to taste. -
Combine Pasta and Sauce:
Drain the spaghetti, reserving a bit of pasta water. Add the cooked spaghetti directly into the sauce, mixing everything together. If necessary, add a little pasta water to help combine the ingredients. -
Finish the Dish:
Stir in a portion of the crispy pancetta. For serving, plate the spaghetti and top with the remaining pancetta. Add a drizzle of extra virgin olive oil, more black pepper, and a sprinkle of grated Pecorino Romano to taste. -
Serve and Enjoy:
Serve the Spaghetti with Pancetta immediately while hot, garnishing with extra Pecorino and a dash of freshly ground pepper.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 550 kcal |
| Protein | 22g |
| Carbohydrates | 75g |
| Fat | 22g |
| Saturated Fat | 8g |
| Fiber | 5g |
| Sodium | 700mg |
Tips:
- For a touch of freshness, you can add a handful of fresh basil or parsley when serving.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- To make this dish a bit more indulgent, swap Pecorino Romano for Parmigiano Reggiano.
Enjoy the crispy pancetta, tangy tomatoes, and perfectly al dente pasta in this satisfying, simple pasta dish that is sure to please!
