Spaghetti with Pancetta and Onions
{"handle":"spaghetti-with-pancetta-and-onions-rachael-ray","title":"Spaghetti with Pancetta and Onions","seoTitle":"Spaghetti with Pancetta and Onions | Rachael Ray ","seoDescription":"Rachael shares her holiday-style \"perfect meal,\" which starts with this pasta with pancetta and onions.","image":"https://images.ctfassets.net/vmuke7sdou62/2sUUa81cdvXrQnKrHwbg9U/1d619b9490c3dfa46ce08661b1fd9db8/17085_pasta_6_0.jpg","ingredients":"
- 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
","preparation":"
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.
","tags":"Rachael Ray Show, Pasta, Quick + Easy, Dinner, Fall, Winter, Comfort Food","publishDate":"2022-11-28T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/spaghetti-with-pancetta-and-onions-rachael-ray","relatedProduct1":{"product_id":6216243839158,"variant_id":37921079787702,"handle":"lil-huggers-tongs-set"},"relatedProduct2":{"product_id":6248079720630,"variant_id":38003314753718,"handle":"nonstick-oval-stockpot"},"relatedProduct3":{"product_id":6535203782838,"variant_id":39245965263030,"handle":"garbage-bowl-veg-a-peel-bench-scrape-set"},"relatedProduct4":{"product_id":6216268873910,"variant_id":37921130643638,"handle":"cucina-round-serving-bowl-10-inch"}}
Ingredients
- 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
Directions
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.