Pasta with Rosemary and Orange Marmalade

By lorik

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 ounces thinly sliced pancetta, finely chopped
• 1 medium onion, thinly sliced
• 2 teaspoons chopped rosemary
• 2 tablespoons orange marmalade
• Salt and freshly ground pepper
• 1/2 pound dried pasta, such as garganelli, fusilli or rotini
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Details

Servings 2
Adapted from food&wine.com

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, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 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.

Make Ahead:
The marmalade mixture can be made up to 4 hours ahead.