Maccheroni with Pancetta and Ricotta

Name: Maccheroni with Pancetta and Ricotta (Maccheroni alla Pancetta e Ricotta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 ounces pancetta, cut ⅛ inch thick; Salt; 1 pound maccheroni (rigatoni is also good); 2 tablespoons butter; ½ medium yellow onion; 1 cup whole-milk ricotta; 3–4 sprigs flat-leaf Italian parsley; Freshly ground black pepper; ½ cup freshly grated Parmigiano-Reggiano

Maccheroni alla Pancetta e Ricotta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

In this wonderfully simple and satisfying dish, the ricotta takes on the flavor of the pancetta and coats the pasta with a delicious creaminess. The parsley is mixed in at the end, its raw flavor adding freshness to the sauce.

Ingredients

½ medium yellow onion
2 tablespoons butter
2 ounces

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the onion and finely chop it. Put the butter in a 10-inch skillet and place over medium-high heat. As soon as the butter has melted, add the onion. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the