rigatoni w/ pancetta & onion

This is another one that came out pretty amazing but was totally quick and easy to make. Here's what you'll need:

• 1 sweet red onion
• 1/2 cup white wine vinegar
• 1 tblspn extra virgin olive oil
• 1 teaspoon sugar
• Salt and pepper
• 1/2 lb of pancetta (I used more...)
• 1 lb rigatoni
• 6 tablespoons grated pecorino romano cheese

First start boiling your water. And cook to al dente directions on the package. That always seems to take the longest.

Then in one small pan over low heat, combine the chopped up onion, vinegar, olive oil, sugar and a little salt. Cook until the onion wilts, then set aside.

In a second pan (a little bigger, as the pasta will be in this one soon), throw a little olive oil in and fry the pancetta until it's pretty crispy...10-15 min or so. Take half out and set aside in a bowl. Then add the onion mixture to this pan and stir.

By now the pasta should be done. Drain, and add to the pancetta pan. Remove from heat and toss to mix. Then throw in most of the cheese and toss again. The cheese should melt all over and kind of disappear.

Serve by topping with the remaining pancetta (which should be insanely crispy-delicious by now) and the rest of the cheese. A little pepper was nice on top as well.