Spaghetti alla spoletana

Name: Spaghetti alla spoletana
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g ripe tomatoes; 1 medium onion; 200 g Pancetta (Italian air-dried streaky bacon); 4-6 Stem(s) Marjoram; 2 TABLESPOONS Olive oil; 400 g Spaghetti; 7-10 Tbsp Salt; 100 g Pecorino (Italian hard cheese)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g ripe tomatoes
1 medium onion
200 g Pancetta (Italian air-dried streaky bacon)
4-6 Stem(s) Marjoram
2 TABLESPOONS Olive oil
400 g Spaghetti
7-10 Tbsp Salt
100 g Pecorino (Italian hard cheese)

Directions

1
Carve tomatoes crosswise, blanch, quench and skin them. Peel onion. Chop tomatoes, onion and pancetta finely. Wash and pluck the marjoram
2
Heat the oil in a pan. Fry the bacon in it. Add onion and fry until transparent. Add diced tomatoes and marjoram. Simmer everything over low heat for about 10 minutes.
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Grate cheese finely. Drain noodles and mix with the bacon and tomato sauce. Sprinkle with cheese