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.