Spaghetti al Rancetto is a classic Umbrian pasta dish made with a simple tomato sauce, sweet onion, crispy pancetta, grated pecorino and a touch of marjoram. This rustic recipe is easy to prepare, relies on pantry-friendly ingredients, and delivers bold, authentic Italian flavour in every bite.
Pasta al Rancetto originates from Umbria and is traditionally served with thicker hand-rolled pasta such as Umbricelli or pici, though regular spaghetti works perfectly well at home. The sauce resembles a classic Amatriciana in character but uses pancetta instead of guanciale, includes onion, and is finished with marjoram for its aromatic, slightly floral note.
Ingredient notes
- Canned plum tomatoes – choose good-quality canned plum tomatoes for the best flavour; they form the foundation of the sauce.
- Pancetta – cubed pancetta gives the dish rich, savory depth. If you prefer, guanciale can be used where available.
- Sweet white onion – finely diced and gently sautéed until soft to build a slightly sweet base for the tomatoes.
- Pecorino Romano – finely grated pecorino provides a salty, tangy finish. If unavailable, Parmigiano Reggiano can be substituted.
- Marjoram – traditionally used in small amounts; fresh is preferred but dried marjoram or, if necessary, dried oregano can be used.
Prep this in advance
The tomato sauce can be prepared a few days ahead and stored in the refrigerator for 3–4 days. When reheating, warm it gently in a pan and stir the pancetta back in. Add the pecorino just before serving to keep the texture and flavour fresh.
The name “Rancetto” likely comes from the Italian word “rancido,” meaning rancid, and refers to the historic use of aged pancetta that could impart a slightly sharp or tangy character. This dates back to cucina povera traditions, where cured or aged ingredients were commonly used. Today the dish uses fresh pancetta but retains the original name.
Tip: taste as you go
Taste the sauce after it has simmered for about 10 minutes. Add additional marjoram, salt or pepper to taste, keeping in mind that pancetta and pecorino will add saltiness at the end. Adjust seasoning gradually for the best balance.
More recipes from Umbria to try
Pasta
Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
Bread & Savory Bakes
Brustengo (Umbrian Flatbread)
Mains
Italian Sausages and Lentils
Soups
Italian Lentil Soup (Zuppa di Lenticchie)
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Spaghetti al Rancetto (Pasta with pancetta, pecorino and marjoram)
By Emily
Ingredients
- 14 oz (400g) spaghetti (or other pasta of choice)
- 3.5 oz (100g) pancetta, cubed
- 1 white onion, diced
- 28 oz (800g) canned plum tomatoes, crushed
- 1/2 teaspoon dried marjoram (or 1 sprig fresh)
- 3/4 cup (50g) Pecorino Romano, finely grated
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a rolling boil and generously salt it.
- Heat a large pan over medium-low heat. Add the cubed pancetta and fry until golden and crisp. Transfer most of the pancetta to a bowl and leave the rendered fat in the pan. If the pan lacks fat, add a splash of olive oil.
- Add the diced onion to the pan and sauté over medium heat until soft and translucent, about 5–8 minutes.
- Pour in the canned plum tomatoes and crush them in the pan with a potato masher or wooden spoon (or crush by hand before adding). Stir to combine.
- Add the marjoram and a good pinch of salt and black pepper. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally so it reduces slightly and the flavours concentrate.
- At this point, add the pasta to the boiling salted water and cook until al dente according to package instructions. Reduce the sauce heat to low while the pasta cooks, and add a splash of reserved pasta water if the sauce becomes too thick.
- When the pasta is ready, transfer it directly to the sauce using tongs. Toss thoroughly so each strand is coated. Turn off the heat and immediately add most of the grated pecorino, stirring until it melts and creates a silky coating on the pasta.
- Stir most of the crisp pancetta into the pasta, reserving a little to sprinkle on top of each serving. Serve in warm bowls with extra pecorino and the remaining pancetta for garnish.
Notes
- Storage: The sauce keeps well in the refrigerator for 3–4 days or can be frozen. If freezing, include all the pancetta but omit the cheese; add pecorino when reheating and serving.
- Substitutes: If marjoram is unavailable, dried oregano works as a replacement. Adjust amounts to taste.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- For canned tomatoes, high-quality brands deliver the best flavour.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is provided as an estimate and should be used as a guideline only.
Nutrition
Calories: 693 kcal | Carbohydrates: 88 g | Protein: 32 g | Fat: 24 g | Saturated Fat: 11 g | Fiber: 6 g
Nutrition information is automatically calculated and should be considered an approximation.
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