Spaghetti con Rancetto
Spaghetti with Pancetta

1 lb (400 grams) spaghetti
1 lb crushed tomatoes
1/2 cup (120 grams) Pancetta
1 medium onion
1/2 tsp. fresh marjoram or oregano
4 Tbsp extra virgin live oil
4 Tbsp grated Pecorino cheese
Salt

Dice the onion and the pancetta and put them in a casserole or fry pan
together with the olive oil. Saute them for a minute then add the tomatoes
and the salt. Cook for about 30 minutes over a low flame. Add the
marjoram or oregano. Serve this sauce over the spaghetti, which should be
cooked 'al dente' in the meantime. Garnish with the Pecorino cheese.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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