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Spaghetti with Pancetta and Onions

Spaghetti with Pancetta and Onions


  • 2 tablespoons EVOO, plus more to finish

  • 1/3 cup pancetta or meaty guanciale, fine dice

  • 3 onions, quartered and very thinly sliced

  • 3 or 4 cloves garlic, smashed

  • Salt and pepper

  • 2 bay leaves

  • 1 cup beef or chicken bone broth or stock

  • 1 pound spaghetti

  • 1 cup grated Parmigiano-Reggiano cheese

  • ½ cup flat-leaf parsley, chopped


Serves: 4 to 6

Heat a large pot of water to boil for pasta. 

Heat a deep skillet with EVOO over medium heat, add the pancetta or guanciale and render 2 to 3 minutes. Add onions, garlic, salt, pepper and bay leaves and cook 30 to 40 minutes over low heat. Add stock to the golden, sweet onions and remove bay leaves.     

Cook pasta 1 minute less than package direction. Reserve half a mug of water and drain. Toss pasta with onions, water, cheese and parsley and another glug of EVOO to emulsify sauce.