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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

Description

Anna Imparato Made This Ingeniously Simple Dish At A Luncheon At The Montevetrano Winery In Campania In Southern Italy. She Tossed Her Pasta In A Sweet-tart Onion-orange Marmalade Made At The Estate; In Its Place, This Recipe Calls For Caramelized Onions

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