Step 1

Heat a large pot of water to boil for pasta

Step 2

Listicle: Rachael Ray 8-Quart Covered Oval Stockpot Heat a deep skillet with EVOO over medium heat, add the pancetta or guanciale and render 2 to 3 minutes

Step 3

Add onions, garlic, salt, pepper and bay leaves and cook 30 to 40 minutes over low heat

Step 4

Add stock to the golden, sweet onions and remove bay leaves

Step 5

Cook pasta 1 minute less than package direction

Step 6

Reserve half a mug of water and drain

Step 7

Toss pasta with onions, water, cheese and parsley and another glug of EVOO to emulsify sauce