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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1/4 pound  pancetta, cut into 1/4-inch dice
• 1 pound  asparagus, trimmed, peeled if thick, and cut on the diagonal into 2-inch pieces
•   Kosher salt and freshly ground black pepper
• 3/4 cup  (about half a batch) Caramelized Onions
• 3/4 cup  homemade or low-salt chicken broth
• 3/4 pound  dried gemelli or penne
• 3/4 cup  freshly grated Parmigiano Reggiano
• 1 teaspoon  sherry vinegar or balsamic vinegar

Description

Bring A Large Pot Of Well-salted Water To A Boil. Meanwhile, Put 2 Tablespoons Of The Oil And The Pancetta In A 12-inch Skillet Or Saute Pan And Cook Over Medium Heat, Stirring, Until The Pancetta Begins To Brown And Renders Much Of Its Fat, 5 To 7 Minute

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