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"I'm sharing with you guys a happy, holiday-style meal," says Rach. It's really simple, tasty and beautiful, and it's great for guests and during the cold months of the year. She tosses the spaghetti with a super-flavorful pancetta and onion sauce and serves it as a first course or alongside this Drunken Pork Roast. "For me," she says, "it really is the perfect meal." 


  • 2 tablespoons EVOO, plus more to finish
  • 1/3 cup pancetta or meaty guanciale, fine dice
  • 3 onions, quartered and very thinly sliced
  • 3 or 4 cloves garlic, smashed
  • Salt and pepper
  • 2 bay leaves
  • 1 cup beef or chicken bone broth or stock
  • 1 pound spaghetti
  • 1 cup grated Parmigiano-Reggiano cheese
  • ½ cup flat-leaf parsley, chopped


Serves: 4 to 6


Heat a large pot of water to boil for pasta.  

Rachael Ray 8-Quart Covered Oval Stockpot

Rachael Ray 8-Quart Covered Oval Stockpot

Rachael Ray

Heat a deep skillet with EVOO over medium heat, add the pancetta or guanciale and render 2 to 3 minutes. Add onions, garlic, salt, pepper and bay leaves and cook 30 to 40 minutes over low heat. Add stock to the golden, sweet onions and remove bay leaves.     

Cook pasta 1 minute less than package direction. Reserve half a mug of water and drain. Toss pasta with onions, water, cheese and parsley and another glug of EVOO to emulsify sauce.