Spaghetti al Rancetto is a classic Umbrian pasta dish: spaghetti in a straightforward tomato sauce enriched with onion, crispy pancetta, sharp Pecorino Romano and the aromatic note of marjoram. This rustic recipe is simple to prepare, relies on good-quality ingredients and delivers bold, comforting flavour.
Pasta al Rancetto originates from Umbria and is traditionally made with thick hand-rolled pasta such as pici or umbricelli, but spaghetti works beautifully too. The sauce is similar in spirit to an Amatriciana, though this version uses pancetta rather than guanciale, includes onion and is finished with marjoram for a characteristic herbal lift.
When available, fresh marjoram is traditional, but its flavour can be quite floral in large amounts. Dried marjoram is a convenient substitute and is widely available; if neither is at hand, dried oregano is an acceptable alternative.
Ingredient notes
- Canned plum tomatoes – use good-quality canned tomatoes for the best sauce. They provide natural sweetness and body to the sauce.
- Pancetta – thick-cut pancetta gives flavour and fat to cook the onion. If you prefer, guanciale can be used, but pancetta is traditional in many Umbrian households.
- Sweet white (or brown) onion – gently sautéed until soft, it forms the aromatic base of the sauce.
- Pecorino Romano – this sheep’s milk cheese has a salty, tangy edge that complements the tomato and pancetta. If unavailable, Parmigiano Reggiano can be used, though the flavour will differ.
- Marjoram – choose fresh if possible and use sparingly; dried marjoram works well and is easier to find. If necessary, dried oregano can be substituted.
Make-ahead tip
The tomato sauce can be prepared ahead of time and refrigerated for 3–4 days. Reheat gently in a pan while you cook the pasta, then stir through the pancetta and finish with grated Pecorino just before serving.
The name “Rancetto” likely derives from the Italian word “rancido,” meaning rancid, historically referring to aged cured pork used in peasant cooking that had a sharp, matured flavour. Over time the dish kept its name even though fresh pancetta is commonly used today.
Tip: taste as you go
Taste the sauce after it has simmered for about 10 minutes and adjust seasoning and marjoram to your preference. Remember that the pancetta and Pecorino also add saltiness, so adjust sparingly.
More recipes from Umbria to try
Pasta
Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
Bread & Savory Bakes
Brustengo (Umbrian Flatbread)
Mains
Italian Sausages and Lentils
Soups
Italian Lentil Soup (Zuppa di Lenticchie)
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Spaghetti al Rancetto (Pasta with pancetta, pecorino and marjoram)
By Emily
Ingredients
- 14 oz (400g) spaghetti (or other pasta of choice)
- 3.5 oz (100g) pancetta, cubed
- 1 white onion, diced
- 28 oz (800g) canned plum tomatoes
- 1/2 teaspoon dried marjoram (or 1 sprig fresh marjoram)
- 3/4 cup (50g) Pecorino Romano, finely grated
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a rolling boil and salt it generously.
- While the water heats, warm a large frying pan over medium-low heat. Add the pancetta and fry until golden and crisp. Remove the pancetta to a bowl, leaving the rendered fat in the pan. If the pan has little fat, add a tablespoon of olive oil.
- Add the diced onion to the pan and sauté over medium heat until soft and translucent, about 5–8 minutes. Avoid browning; you want a sweet, gentle onion base.
- Pour in the canned plum tomatoes and crush them in the pan with a potato masher or the back of a wooden spoon. Alternatively, crush the tomatoes by hand before adding them. Stir to combine.
- Add the marjoram and a good pinch of salt and freshly ground black pepper. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally to let the flavours meld.
- After the sauce has simmered for 10 minutes, add the pasta to the boiling water and cook until al dente according to the package instructions. Reduce the sauce heat to low and keep it warm; add a splash of pasta cooking water if it becomes too thick.
- Using tongs, transfer the drained spaghetti directly into the sauce and toss to coat thoroughly. Turn off the heat and add the grated Pecorino, stirring until the cheese melts into the sauce and creates a silky coating on the pasta.
- Return most of the crispy pancetta to the pan and mix through, reserving a little to sprinkle over each serving. Serve immediately in bowls with extra Pecorino and the reserved pancetta on top.
Notes
- Storage: The sauce keeps in the refrigerator for 3–4 days or can be frozen (when freezing, add all the pancetta but omit the cheese). Reheat gently, then add Pecorino when serving.
- Substitutions: If you can’t find marjoram, dried oregano works as a substitute; adjust the amount to taste.
Helpful info for all recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, choose a reliable brand for consistent flavour and quality.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition values are approximate and intended as a guide.
Nutrition
Calories: 693 kcal | Carbohydrates: 88 g | Protein: 32 g | Fat: 24 g (approximate per serving)
Nutrition information is automatically calculated and should be used as an approximation only.
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