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Home » Recipes » Spaghetti al Rancetto

Spaghetti al Rancetto

Spaghetti al Rancetto


400 gr./16oz Spaghetti
150-200 gr./ 7-8 oz. of Bacon
Season to taste: onion/garlic/marjoram
300 gr. /11 oz. of Tomato sauce
Grated pecorino cheese as desired
1/2 Cup of olive oil


Heat 1/2 cup of olive oil and sauté 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.

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