Ingredients
Spaghetti
200 gr
Peeled tomatoes
500 gr
diced smoked bacon
30 gr
White onion
1/2
Grated Pecorino
q.b.
Extra virgin olive oil
q.b.
sale
q.b.
The spaghetti with rancetto is a typical first course of Umbrian cuisine, a simple but rich dish of the poor and peasant tradition, prepared with an express seasoning of peeled tomatoes, onions, bacon and grated pecorino cheese .
To bring it to the table, simply brown the diced salami with a base of oil and onion, then add the crushed peeled tomatoes cut into pieces with a wooden ladle and finally, with the sauce obtained, cook the pasta cooked very al dente in boiling, lightly salted water.
The result will be an appetizing dish, proof of the last hiccups, to be completed with a generous handful of grated cheese and served immediately, for a lunch with family or a dinner with friends, paired with a glass of Sagrantino.
A little curiosity. The term “rancetto” refers to the slightly sour smell that characterized the pancetta once used by shepherds after a long period of maturation.
For a faithful result, we recommend that you season the sauce with a few leaves of marjoram and then use it instead of spaghetti. Umbricelli or Strangozzi: a type of fresh pasta, typical of the Foligno and Spoleto area, prepared without eggs with soft wheat flour, durum wheat semolina, extra virgin olive oil and ice water.
For an even stronger taste, you can season the preparation with freshly ground pepper or replace the smoked bacon with crispy bacon. In season, you can opt for a concassé of fresh cherry tomatoes.
Find out how to prepare spaghetti with rancetto by following the step-by-step instructions and advice. If you love traditional Umbrian dishes, try also the pasta alla norcina or the torta al testo
How to prepare spaghetti with rancetto
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