Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 12 OZ. of spaghetti
- 11 OZ. of tomatoes
- 7 OZ. of pancetta cubes
- 1 onion
- Pecorino Romano, grated
- marjoram
- extra-virgin olive oil
- salt
- pepper
Method
1
Clean and finely chop the onion and sauté in 2 Tbsp. oil for 2-3 minutes, then add the pancetta and cook a further 2-3 minutes over high heat, stirring frequently.
2
Score the skin of the tomatoes with an 'X'. Blanch for 1 minute, then strain, peel, finely dice, and add to the pan with the pancetta. Cook for approximately ten minutes until liquefied, then add the leaves of two sprigs of marjoram and a pinch of salt and pepper.
3
Cook the spaghetti in boiling salted water. Drain when cooked to al dente and add to the pan with the sauce. Serve with the grated Pecorino Romano.