Spaghetti With Tomatoes bacon And Marjoram
From caramia 16 years agoIngredients
- 1/4 cup extra virgin olive oil shopping list
- 1 onion, thinly sliced shopping list
- 3 oz. slab of bacon, diced shopping list
- 2 cups canned chopped plum tomatoes shopping list
- 1 tbsp. chopped marjoram shopping list
- salt and freshly ground black pepper shopping list
- 1 pound spaghetti shopping list
- 1/2 cup freshly grated Pecorino Romano shopping list
How to make it
- Heat the olive oil in a heavy pan and add the onion and bacon. Cook over medium heat for 5 minutes, stirring constantly or until the onion is translucent and the bacon has rendered its fat and becomes non transparent; do not allow the bacon or onion to brown, or the dish will acquire a totally different character. Stir in the tomatoes and cook for 10 more minutes.
- Add the marjoram and season with salt and pepper; the sauce should be quite peppery and fragrant from the marjoram. Keep warm. Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente. Drain, then pile into a warm serving dish. Pour the hot marjoram-laced tomato sauce over the top, sprinkle with half of the Pecorino, and fold gently to mix.
- Adjust the salt if needed and serve immediately, topped with the remaining Pecorino.
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