Recipe

Spaghetti With Tomatoes Bacon And Marjoram Recipe

	Caramia / All my dishes 9 months ago This pasta sauce is a variation of Rome’s “amatriciana” which relies on fresh marjoram for its distinctive character and flavor. All of the flavors are connected with a final touch of Pecorino Romano. Prep:15m Cook:30m Servings:4	Caramia
	simple

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Ingredients

1/4 cup extra virgin olive oil

1 onion, thinly sliced

3 oz. slab of bacon, diced

2 cups canned chopped plum tomatoes

1 tbsp. chopped marjoram

salt and freshly ground black pepper

1 pound spaghetti

1/2 cup freshly grated Pecorino Romano

Directions

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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