Wednesday, October 18, 2006

527. SPAGHETTI AL RANCETTO

Serves: 4


16 oz. of spaghetti
7-8 oz. of bacon
Season to taste with: onion--garlic and marjoram
11 oz. of tomato sauce
grated pecorino cheese as desired

Heat 1/2 cup of olive oil and saute' onion, garlic and chopped bacon. When the bacon turns golden brown add tomato without the seed. Add a dash of salt and cook on medium heat and keep at boiling point until the sauce reduces in volume (gets thicker); close to the end, add a dash of marjoram. Mix the red sauce with spaghetti cooked al dente and sprinkle some additional marjoram and pecorino cheese on the top. Enjoy it. Buon Appetito.


courtesy of: Italy1

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