Makes 8 servings2 lbs sweet onions, sliced 4 Tbsp olive oil 1/3 c water 1/4 lb pancetta, slivered Salt and black pepper, to taste 2 Tbsp chopped fresh parsley 1 lb bucatini or fettucine 1/2 c shredded Parmesan 1. Saute onions to oil in a large skillet 1 minute. Add water. Cover and cook over low heat 30 minutes, stirring occasionally. Add water if needed to keep from sticking. 2. Add pancetta. Season with salt and pepper. Cook, uncovered over medium heat, stirring, until mixture turns light golden color. Stir in parsley. 3. Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta. 4. Add pasta to skillet; mix. If sauce is too dry add a bit of the pasta water. Serve hot with Parmesan on the side.