Rosemary Orange and Onion Pasta

1. 1

   In a saucepan, heat oil and add pancetta, cook until browned and fat is rendered, about 4 minutes.

2. 2

   Add onion and rosemary, cover and cook on medium low stirring occasionally, til onion is tender and golden, about 10 minutes.

3. 3

   Stir in marmalade, season with salt and pepper.

4. 4

   Set aside.

5. 5

   Boil pasta in large pan of water according to package directions.

6. 6

   Cook til al dente.

7. 7

   Drain, reserving 1/3 cup cooking water.

8. 8

   Return pasta to pan, add onion mixture and cooking water.

9. 9

   Toss.

10. 10

    Sprinkle with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.