INGREDIENTS 

• 300g Rapida Spaghetti by Rustichella
• 2 large onions, finely sliced
• 150g pancetta, cut in to small strips
• 5 tbsp. extra virgin olive oil
• Mixed salad leaves
• Salt to taste

INSTRUCTIONS 

1. Heat the olive oil in a pan. Add the onions and brown over a low heat. Add salt and cover the pan with a lid, cooking the onions until tender.
2. In a separate pan, cook the pancetta over a low heat for a few minutes.
3. Blend half of the onions until creamy before mixing with the remaining onions. Add the pancetta.
4. In a pan of salted, boiling water, cook the Rapida Spaghetti for only 90 seconds. When the pasta is cooked, drain and pour into the pan with the sauce. Stir well.
5. Transfer pasta to a serving dish and decorate with a generous handful of mixed salad leaves.