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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