Instructions

In a large saute pan cook the onion in the olive oil over low heat with salt and pepper. Cook until soft, but not browned. Add the chopped pancetta and let it cook over medium heat until it color, but you don’t want it to become crisp or browned.

Add the tomatoes and cook until slightly thickened, about 15 minutes.

Cook pasta in boiling salted water until al dente. Drain and add to the saute pan with the sauce and toss over very low heat. Turn off the heat and add the mascarpone, and stir to combine until the cheese melts and the sauce turns orange. Add the basil and serve with grated parmigiano on the table.