4 tablespoons butter
4 large or 6 medium onions, chopped or processed
Salt and white or finely ground black pepper
1 fresh bay leaf
½ cup white wine
1-1 ½ cups chicken stock or bone broth
1 tablespoon EVOO
⅓ pound smoked pancetta or meaty bacon, finely chopped
3-4 cloves garlic, chopped
1 ½ cups heavy cream
Freshly grated nutmeg, to taste
1 cup freshly grated Parmigiano-Reggiano cheese
1 pound bucatini
Serves: 4 to 6
Melt butter in a heavy pot or Dutch oven over medium heat. Add onions, season with salt and pepper and bay, then soften but do not brown for 6 to 7 minutes. Add wine and stock and simmer 15 minutes. Discard the bay leaf and purée in a blender or food processor.
Heat water to boil for pasta.
Meanwhile, heat a large skillet over medium heat with EVOO, a turn of the pan, and render the pancetta or bacon for 3 minutes. Add garlic and stir, add the onion purée, cream and nutmeg and cook to reduce and thicken, 10 to 12 minutes more.
Cook pasta in salted water, reserve ½ cup starchy water and drain.
Add cheese to the sauce, then toss with the bucatini and adjust seasoning.