Spaghetti With Pancetta, Onion & Pecorino

• 1 pound spaghetti setaro (a semolina variety of pasta from Naples)
• 3/4 cup finely chopped Rigatino Di Cinta (not available in U.S. alternatively use organic Pancetta or Guanciale)
• 1/2 cup finely chopped vidalia onion
• 2/3 cup freshly grated aged pecorino
• 3/4 cup vegetable broth
• 1 tablespoon extra virgin olive oil
• diced chives to taste
• salt & pepper to taste

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

pasta, rigatino di cinta, vidalia onion, freshly grated aged, vegetable broth, extra virgin olive oil, chives, salt

Taken from food52.com/recipes/41843-spaghetti-with-pancetta-onion-pecorino (may not work)