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

Gluten free spaghetti with pancetta tomato sauce (col rancetto)

5 from 5 votes

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

This gluten-free spaghetti recipe is based on a traditional recipe from Umbria called spaghetti col rancetto. I used gluten-free pasta but of course you can use normal pasta too. The tasty spaghetti sauce comprises pancetta, peeled tomatoes, onion, pecorino and marjoram. This is a quick and easy recipe, with just a handful of simple ingredients. Perfect for busy weeknights.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Central Italy, Italian, Umbria

Keyword: col rancetto, gluten free pasta recipe, spaghetti

Servings:

Calories: 634kcal

Author: Jacqui

Equipment

1 large skillet to make sauce
1 large pot for pasta
1 cutting board
1 sharp knife

Ingredients

14 ounces gluten-free spaghetti or normal spaghetti
7 ounces pancetta diced
2 ounces Pecorino cheese or parmesan
1 pound canned peeled tomatoes I used canned cherry tomatoes
1 white onion peeled and chopped
1 teaspoon dried marjoram or fresh sprig
salt for pasta and to taste
freshly ground black pepper. to taste

US Customary - Metric

Instructions

First peel and finely chop the onion and dice the pancetta
Heat a large skillet or large frying pan and brown the pancetta for 4-5 minutes. You can add a little olive oil, but the pancetta renders quite a lot of fat on its own.
Once golden and crispy, transfer the pancetta to a bowl lined with kitchen paper to drain the excess grease but leave the fat in the pan.
Sauté the onion in the pancetta fat over a medium heat for 1-2 minutes. Once the onion softens, add the peeled tomatoes and simmer for about 10 minutes over a low heat with the lid on.
Meanwhile, bring a large pot of water to a boil over a medium-high heat for the gf pasta. Add salt once it starts to boil and bring to the boil again.
Add some of the pancetta, the marjoram and salt and black pepper to the tomato sauce.
Cook the spaghetti al dente and drain it. Put it into the sauce and stir to combine. Finally, remove the pan from the heat and stir in the grated Pecorino.
Serve your gluten free spaghetti col rancetto, after adding the remaining pancetta to each portion as well as some more grated pecorino if required.

Notes

This recipe can be made with gluten free spaghetti or normal spaghetti.

Cooking the onions in the rendered pancetta fat adds lots of flavor to the sauce.

Because GF pasta leftovers can fall apart after a while, I recommend only cooking enough pasta for one meal. Then if you have leftover sauce keep it in the fridge or freeze it and cook more pasta when you are ready to use the extra sauce.

Nutrition