Rosemary Orange and Onion Pasta

• 3 tablespoons olive oil
• 3 ounces pancetta, thinly sliced and finely chopped
• 1 medium onion, thinly sliced
• 2 teaspoons dried rosemary, chopped
• 3 tablespoons orange marmalade
• salt, to taste
• fresh ground pepper, to taste
• 12 lb pasta, any small shape
• 14 cup parmesan cheese, grated

1. In a saucepan, heat oil and add pancetta, cook until browned and fat is rendered, about 4 minutes.
2. Add onion and rosemary, cover and cook on medium low stirring occasionally, til onion is tender and golden, about 10 minutes.
3. Stir in marmalade, season with salt and pepper.
4. Set aside.
5. Boil pasta in large pan of water according to package directions.
6. Cook til al dente.
7. Drain, reserving 1/3 cup cooking water.
8. Return pasta to pan, add onion mixture and cooking water.
9. Toss.
10. Sprinkle with cheese and serve.

olive oil, pancetta, onion, rosemary, orange marmalade, salt, fresh ground pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/rosemary-orange-and-onion-pasta-304729 (may not work)