Spaghetti with rancetto

Spaghetti with rancetto is a traditional dish from Umbria, especially from Spoleto. The term “rancetto” refers to a sauce made with basic ingredients such as bacon, tomato, and pecorino, which creates a rich and tasty dressing. Here is how you could prepare this dish:

Ingredients

• 320 g of spaghetti
• 150 g of aged pancetta, diced
• 400 g of peeled tomatoes or tomato purée
• 1 clove of garlic
• Grated Pecorino Romano, to taste
• Red chili pepper (optional)
• Extra virgin olive oil
• Salt

Preparation

1. Boil a pot of water for the pasta, salt it when it starts to boil and cook the spaghetti al dente.
2. In the meantime, in a large skillet, brown the diced pancetta with a drizzle of extra virgin olive oil and garlic. If you like, you can add a chili pepper to give it a spicy touch.
3. When the pancetta is golden brown, remove the garlic and add the crushed peeled tomatoes with a fork or the tomato purée. Cook over medium heat for about 10 minutes.
4. Drain the pasta al dente and pour it into the pan with the sauce. Stir well to flavor the spaghetti.
5. Add grated Pecorino Romano cheese to taste and cream everything together over high heat for a minute.
6. Serve hot with an extra sprinkle of pecorino.

You can pair this dish with a light and fruity red wine or with a white wine if you prefer a contrast with the saltiness of the bacon and pecorino.

Curiosity

The name “rancetto” perhaps derives from the word “rancid”, which indicates a strong and decisive flavor, but in this context, it refers more to the use of aged pancetta, which has a more intense flavor compared to fresh bacon. This dish reflects the Umbrian culinary tradition, where the simplicity of the ingredients manages to express rich and comforting flavors.