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Chef's Corner: Pasta with Pancetta, Parsley & Onion Sauce



Such a simple dish. Fun for a party, great for a weeknight meal. The recipe is our rendition of a dish in Marcella Cucinaby Marcella Hazan. Slowly cooking a lot of onions turns them into a luscious, slightly sweet sauce. We found that adding a drizzle of high quality olive oil at the end really elevates the dish and brings out all the flavors. We used Le Mignole from Liguria. You'll find it at Howie's. Grab a glass of red and mangia!

 

Pasta with Onion Sauce, Pancetta and Parsley


Serves 2-4

  • 3 ounces pancetta, cut into thin strips

  • 3 tablespoons extra virgin olive oil

  • 4 medium onions, sliced very thin, about 5 cups

  • Salt

  • Freshly ground black pepper to taste (we like a lot)

  • 3 tablespoons chopped Italian flat-leaf parsley

  • 3 ounces freshly grated Parmigiano-Reggiano cheese plus more for sprinkling

  • 1 pound pasta such as spaghetti, bucatini or even penne

  • High quality extra virgin olive oil for finishing