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rancetto
pancetta-based sauce
Usually spaghetti (or fettucini or umbricelli) col rancetto or al rancetto. Similar, but more subtle than its all'amatriciana cousin, which properly uses guanciale, Umbria's version uses pancetta as a base, with a little tomato and marjoram.
Text © Dana Facaros & Michael Pauls
Image by Michele Ursino