Finely slice the shallots. Chop the pancetta into 0,5 cm cubes.

Cook the spaghetti in a large saucepan of salted boiling water as in the packet instructions.

Heat ⅘ tablespoons of extra virgin oil in a non-stick pan over medium-high heat, add the shallots together with the curry and the red chili pepper and fry, loosening with some warm water so that they don’t burn.

Add in the pancetta and cook for a few minutes..

Pour into the cream and the marjoram and cook for a few minutes over low heat.

Drain the pasta “al dente”, reserving some cooking water, then add to the pan and toss everything together to allow the flavor to combine. Add some water, if necessary.

Garnish with some marjoram.

Serve immediately.