The Pasta Atlasof Italy

Umbria / Pork Pasta

Umbricelli al Rancetto

Hand-rolled noodles with tomato, guanciale or pancetta, marjoram, and pecorino.

40 minutes Easy Serves 4 umbricelli

Method

  1. Render guanciale slowly until lightly crisp.
  2. Add onion and cook until soft.
  3. Add tomatoes and marjoram; simmer 15 to 20 minutes.
  4. Cook pasta until al dente.
  5. Toss with sauce and pasta water.
  6. Finish with pecorino and pepper.
Cook's note: Marjoram gives the sauce its Umbrian character; oregano changes the profile.

Why this dish belongs to Umbria

Rancetto is a rustic Umbrian sauce where cured pork and herbs season tomato with little fuss.

Read the Umbria pasta history page

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