Gluten free spaghetti with pancetta and tomato sauce (col rancetto)

Method8 steps · about 30 min

1. 1

   Step 1: Peel and finely chop the onion, dice all 200 g pancetta and grate all 55 g Pecorino for mixing into the pasta. This primary route uses the pancetta’s own rendered fat, without additional oil.

   Uses 1 white onion (peeled and chopped) · 200 g pancetta, diced · 55 g Pecorino, freshly grated

   
2. 2

   Step 2: Heat a large skillet and brown all the prepared pancetta for about 4–5 minutes, until golden and crisp and its fat has rendered.

   Brown pancetta · 5 minUses All 200 g prepared pancetta

   
3. 3

   Step 3: Lift the crisp pancetta into a bowl lined with kitchen paper to drain, leaving the rendered fat in the skillet. Hold the drained pancetta for adding some to the sauce and the remainder to the servings.

   Uses The browned pancetta and its rendered skillet fat

4. 4

   Step 4: Sauté the prepared onion in the rendered pancetta fat over medium heat for 1–2 minutes, until it softens. Add all 450 g canned peeled tomatoes, breaking larger tomatoes into pieces if needed. Cover and simmer over low heat about 10 minutes; this timer starts after the tomatoes have been added.

   Simmer tomato sauce · 10 minUses All the chopped onion · The rendered fat left in the skillet · 450 g canned peeled tomatoes

   
5. 5

   Step 5: Meanwhile, bring a large pot of water to the boil for the gluten-free spaghetti. Add pasta-water salt and return to the boil.

   Uses Water for cooking the gluten-free spaghetti, as needed · Salt for pasta cooking water, as needed

6. 6

   Step 6: Stir some of the drained crispy pancetta into the tomato sauce, holding the remaining cooked pancetta for serving. Add the teaspoon of dried marjoram (1 teaspoon), or wash and use the source fresh-sprig alternative instead. Season with sauce salt and black pepper.

   Uses The tomato sauce · Some of the cooked pancetta, holding the remainder for garnish · 1 teaspoon dried marjoram, or a washed fresh sprig instead · Salt for the tomato sauce, to taste · Ground black pepper for sauce, to taste

7. 7

   Step 7: Cook all 400 g gluten-free spaghetti according to its own packet until al dente, then drain and mix with all the sauce. Remove the pan from the heat and stir in all 55 g grated Pecorino.

   Uses The prepared pot of salted water · 400 g gluten-free spaghetti · All the assembled sauce · All 55 g cheese grated in step 1

8. 8

   Step 8: Divide the finished spaghetti among four portions. Divide the remaining cooked pancetta over the plates and grate the optional extra Pecorino over them if desired. For the gluten-free primary dish, choose gluten-free-labelled spaghetti and pancetta; ordinary wheat spaghetti is the separate source variation.

   Uses All the finished spaghetti · The remaining cooked pancetta not added to the sauce · Extra Pecorino, freshly grated for serving only if desired