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Umbrian cuisine: Assisi

  • da8041ni
  • 27 apr 2020
  • Tempo di lettura: 1 min

UMBRICELLI AT RANCETTO

500 g of umbricelli

200 g of bacon

1 onion

500 g fresh tomatoes

1 tablespoon of marjoram

70 g grated pecorino

5 tablespoons of extra virgin olive oil

q.b. salt


1) Chop the onion and put it in a saucepan with oil and bacon;

2) when the bacon is crisp and the onion is golden brown, add the seedless and chopped tomatoes;

3) cook for 15-20 min, until the sauce has thickened. Then add salt and add the marjoram;

4) cook the pasta “al dente” and season it with this tasty sauce, before serving sprinkle with pecorino cheese and pepper (to taste).



Enjoy your meal


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