• 1 lb rigatoni or other tubular pasta

• 6 oz. pancetta, cubed

• 2 onions, sliced very thin

• ½ cup olive oil

• ½ cup pecorino Romano

• Black pepper – and maybe some salt to taste

In a large skillet, start sautéing the pancetta, and after a minute or two, add the onion.  Cook until golden.  Meanwhile cook the pasta, rigatoni is preferred, but any tube pasta will do like Cavatappi.  When the pasta has a minute or 2 left to cook, drain it, retaining 1 cup of cooking liquid.  Add pasta to pancetta and onion and mix well, cooking for a minute.  Place in serving bowl and add pecorino and a generous amount of black pepper and salt only after you have tasted it.