Fettuccine col rancetto
You have to be Italian, to appreciate the subtle difference between fettuccine col rancetto and all’amatriciana. Both are simple pasta dishes with a magnificent taste.
The recipe for fettuccine col rancetto originates in Spoleto, Umbria, a few hundred kilometres North of the earthquake ridden village Amatricia that has given name to the popular pasta dish.
While spaghetti all’amatriciana is made with guanciale, white wine, tomatoes, peperoncino and pecorino, fettuccine col rancetto replaces chili with onion, and purists insist on the use of slightly rancid meat. I’m content with using pancetta dolce or cured pork prior to the sell-by date, but I wouldn’t substitute pork for bacon, as the smoky flavour tends to dominate the otherwise rather delicate flavours. I also prefer to serve the dish with homemade fettucine and a sauce made from fresh tomatoes, but good quality pasta and canned tomatoes can be used instead.