- 3 tablespoons extra-virgin olive oil
- 3 ounces thinly sliced pancetta, finely chopped
- 1 medium onion, thinly sliced
- 2 teaspoons chopped rosemary
- 2 tablespoons orange marmalade
- Salt and freshly ground pepper
- 1/2 pound dried pasta, such as garganelli, fusilli or rotini
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
How to make this recipe
In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.
Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.
Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.
The marmalade mixture can be made up to 4 hours ahead.
This pasta is one of those wine-friendly dishes that can go with either red or white wines. At the vineyard where Imparato served the dish, Jacques Pépin and the group drank her family's flagship wine, Montevetrano, an earthy red blend made from Cabernet Sauvignon, Merlot and the local grape Aglianico. But a rich white, such as a Falanghina produced by Feudi di San Gregorio, also from Campania, works as well.