Spaghetti With Pancetta, Onion & Pecorino

1. 1

   Boil a pot of water. Add salt at the boiling point. Using a paper towel, spread the olive oil over the surface of a large skillet. Saute the pancetta and onions for 8-10 minutes on low-medium heat or until the onions are translucent.

2. 2

   Add the pasta to the boiling water when you begin to cook the pancetta. It will take approximately 8 minutes until the spaghetti is almost al dente.

3. 3

   Remove and drain the pasta in a colander and add directly to the skillet while it is still on a low flame. Add the grated pecorino and vegetable broth, and continuously stir until the broth has been absorbed and the pasta is coated in pecorino (no longer than a minute or two).

4. 4

   Toss the pasta with the chives, leaving some to sprinkle on individual plates. Enjoy!

5. 5

   Author's Note: If you like spicy, add a pinch of black pepper when you add the vegetable broth. The spice combined with the nuttiness of the cheese and freshness of the chives is delicious.

* Per serving · 4 servings · Values may vary.