Spaghetti alla spoletane

Name: Spaghetti alla spoletane
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 200 g Pancetta (Italian air-dried streaky bacon); 500 g ripe tomatoes; 4-6 Stem(s) Marjoram; 2 TABLESPOONS Olive oil; 400 g Spaghetti; 7-10 Tbsp Salt; 100 g Pecorino cheese (Italian hard cheese)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

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

Directions

1
Peel and finely chop the onion. Cut Pancetta into small cubes. Carve tomatoes crosswise, boil them with boiling water and rinse with cold water. Skin tomatoes and cut into small cubes.
2
Wash the marjoram and, except for something to garnish, pluck the leaves from the stalks. Heat the oil in a pan. Sauté the onion in it until it becomes glassy. Add bacon and fry while turning. Add tomato cubes and marjoram.
3
Simmer everything over a low heat for ten minutes. Cook the pasta in boiling salted water for ten minutes until al dente. Grate the pecorino finely. Drain the pasta and let it drain. Mix the pasta and bacon and tomato sauce.
4
Arrange the pasta and sprinkle with cheese. Garnish with rest of marjoram.