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.