In Abruzzo this is called Spaghetti col Rancetto. This pasta sauce is a variation of Rome’s “amatriciana” which relies on fresh marjoram for its distinctive character and flavor. All of the flavors are connected with a final touch of Pecorino Romano.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 onion, thinly sliced
• 3 oz. slab of bacon, diced
• 2 cups canned chopped plum tomatoes
• 1 tbsp. chopped marjoram
• salt and freshly ground black pepper
• 1 pound spaghetti
• 1/2 cup freshly grated Pecorino Romano.

Method

Heat the olive oil in a heavy pan and add the onion and bacon. Cook over medium heat for 5 minutes, stirring constantly or until the onion is translucent and the bacon has rendered its fat and becomes non transparent; do not allow the bacon or onion to brown, or the dish will acquire a totally different character. Stir in the tomatoes and cook for 10 more minutes.

Add the marjoram and season with salt and pepper; the sauce should be quite peppery and fragrant from the marjoram. Keep warm. Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente. Drain, then pile into a warm serving dish. Pour the hot marjoram-laced tomato sauce over the top, sprinkle with half of the Pecorino, and fold gently to mix.

Adjust the salt if needed and serve immediately, topped with the remaining Pecorino.

Serves 4