Spaghettoni with Fresh Tomato, Pancetta, and Marjoram

Spaghettoni Rustici alla Pancetta

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Spaghettoni are simply extra-thick spaghetti. Regular spaghetti and bucatini are also good here.

Total time: 30 minutes


  • 2 pounds ripe tomatoes
  • ½ medium yellow onion
  • 3 tablespoons butter
  • 3 ounces pancetta, thinly sliced
  • 3 to 4 sprigs fresh marjoram leaves
  • Salt
  • 1 pound spaghettoni


  1. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
  2. peel the tomatoes and coarsely chop them.
  3. Peel and finely chop the onion. Put it with the butter in a 12-inch skillet over medium heat and sauté, stirring occasionally, until it turns a rich golden color, about 5 minutes.
  4. Chop the pancetta. Coarsely chop enough of the marjoram leaves to measure 1 tablespoon. When the onion is ready, add the pancetta and marjoram to the pan. Cook until the pancetta begins to brown, 2 to 3 minutes. Add the tomatoes and season with salt. Raise the heat to medium-high and cook until the tomatoes are no longer watery, about 15 minutes. Remove from the heat and set aside.
  5. Add about 2 tablespoons salt to the boiling water, put in the spaghettoni, and stir until all the strands are submerged. Cook until al dente, then drain well. Toss the pasta with the sauce and serve at once.


You can make the sauce up to 1 day ahead and refrigerate it.