Fusilli with Bacon and Onions

By brenie_shydee

Ingredients

• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
• 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
• 3/4 pound fusilli or other short pasta
• 1 cup loosely packed fresh mint or parsley leaves, chopped
• 2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

Preparation

Step 1

1.While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

2.Pushing onion and bacon to edge of skillet. Raise heat to medium-high, and cook, without stirring, about 5 minutes. Reduce heat to medium, and stir onion and bacon. Cook mixture, stirring occasionally, about 3 minutes.

3.When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

4.Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.