Spaghettoni with Fresh Tomato, Pancetta, and Marjoram

Name: Spaghettoni with Fresh Tomato, Pancetta, and Marjoram (Spaghettoni Rustici alla Pancetta)
Total time: 30 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 3 ounces pancetta, thinly sliced; 3 tablespoons butter; ½ medium yellow onion; 2 pounds ripe tomatoes; 1 pound spaghettoni; Salt; 3 to 4 sprigs fresh marjoram leaves

Spaghettoni Rustici alla Pancetta

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

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

Ingredients

2 pounds ripe tomatoes
½ medium yellow onion
3 tablespoons

Europe
Italy
Main course
Mediterranean
Pasta

Method

Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
peel the tomatoes and coarsely chop them.
Peel and finely chop the onion. Put it with the butter in a