Rigatoni All'amatriciana Bianca

Preparation:

Preparation: Cut the onions into slices and cook them slowly with 8 tablespoons of extra-virgin olive oil, gradually adding the white wine and 2 glasses of broth. Brown the diced bacon in 1 tablespoon of extra-virgin olive oil until golden. Boil the rigatoni in plenty of salted water and season with the onion and hot bacon. Sprinkle with freshly ground black pepper and plenty of Parmesan.