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Spaghetti al Rancetto – pasta served in a simple tomato sauce with onion, pancetta, pecorino and marjoram. A traditional Italian dish that’s easy to make and full of flavour.
Pasta al Rancetto is a delicious traditional dish from Umbria. Traditionally it’s served with Umbricelli pasta which is a thick, hand rolled pasta made with just flour and water also known as Pici in Tuscany.
It’s very similar in flavour to a classic Amatriciana but uses pancetta instead of guanciale, onion and a distinctive herb, marjoram.
Traditionally fresh marjoram is used and only a small amount as it can taste quite floral when fresh. It can be quite tricky to find so we used dried instead which is available in most supermarkets.
Ingredient notes
Pin this now to find it later
Pin It- Canned plum tomatoes – use good quality tomatoes as they make a world of difference. Mutti are a great brand and are usually widely accessible.
- Pancetta – you could also use guanciale if you have that. You want a decent amount of fat to then saute the onion in.
- Sweet white onion – you can also use a brown onion.
- Pecorino Romano – I highly recommend using pecorino as it has a very distinct flavour but if you can’t find it then Parmigiano Reggiano will do.
- Marjoram – Fresh marjoram seems to be easier to find in garden centres rather than supermarkets but if like us, you can’t find it then you can use dried. If you can’t find either then you can use dried oregano.
Prep this in advance
You can prep the sauce in advance (just add all the pancetta back in) and keep it in the fridge for up to 3-4 days.
Reheat it in a pan while you cook your pasta and finish it off with more Pecorino.
Rancetto is thought to have come from the Italian word ‘rancido’ meaning rancid. It’s believed to refer to the use of aged pancetta that would give the dish a slightly rancid flavour.
This is something that was common in ‘cucina povera’ cooking where nothing went to waste. Nowadays, fresh pancetta is used although the dish has kept its traditional name.
Tip: taste as you go
I recommend tasting the sauce after simmering for 10 minutes. If you want to add more marjoram you can add more to taste (and salt and pepper at this point too).
Just bear in mind that there will be pancetta and pecorino added at the end which will add seasoning.
More recipes from Umbria to try
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Spaghetti al Rancetto (Pasta with pancetta, pecorino and marjoram)
Ingredients
- 14 oz (400g) Spaghetti , (or other pasta of choice)
- 3.5 oz (100g) pancetta, cubed
- 1 white onion
- 28 oz (800g) canned plum tomatoes
- 1/2 teaspoon dried marjoram, (or use 1 sprig of fresh)
- ¾ cup (50g) Pecorino Romano, finely grated
- Salt and pepper
Instructions
- Bring a large pot of water to a boil and salt it well.
- Meanwhile, heat a large pan on a medium-low heat and fry the pancetta until golden and crispy. Remove the pancetta to a bowl, keeping all the fat in the pan (if there isn’t much, add a little olive oil).
- Add the diced onion and saute on a medium heat until soft (about 5-8 minutes). Add the canned plum tomatoes and crush them in the pan with a potato masher or a wooden spoon (you can also do this prior to adding them to the pan with your hands).
- Add the marjoram and a good pinch of salt and pepper. Bring to a simmer and let it cook for 10 minutes, stirring from time to time.
- After 10 minutes, add the pasta to the boiling water and cook until al dente. Turn the sauce down low and continue to cook it until your pasta is ready (add a splash of pasta water if it has reduced too much).
- Once ready, transfer your spaghetti to the sauce using kitchen tongs and toss it until completely covered in sauce. Turn the heat off and add the grated pecorino cheese, stir in until melted.
- Finally, add most of the pancetta and stir it in, leaving some for topping on each bowl. Serve in bowls with more pancetta and pecorino.
Notes
- Storage – the sauce will keep well in the fridge for up to 3-4 days or can be frozen (add all of the pancetta but no cheese). Simply defrost then reheat it in a pan while your pasta is cooking. Add the Pecorino at the end.
- Can’t find marjoram? – you can use dried oregano instead (just add it to taste).
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m growing marjoram, so I can make this!
Ah perfect! 1 sprig of fresh marjoram is all you need but of course add more to your own taste 🙂 enjoy!