Pasta with Rosemary and Onion-Orange Marmalade

By ames107

Ingredients

• 3 tbsp olive oil
• 3 oz thinly sliced pancetta, finely chopped
• 1 medium onion, thinly sliced
• 2 tsp chopped rosemary
• 2 tbsp orange marmalade
• Salt and freshly ground pepper
• 1/2 lb dried pasta, garganelli, fusilli, or rotini
• 1/2 cup fresh grated Parmigiano-Reggiano cheese.

Details

Servings 4

Preparation

Step 1

In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, about 4 minutes. Add the onion and rosemary. Cover and cook over moderately low heat, stirring occasionally until the onion is tender and golden, about 10 minutes. Stir in the marmalade. Season with salt and pepper.

Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.

Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water. Toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.