Pasta and potatoes Calabrian style

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the diced Pancetta dolce and cook until crispy and golden, about 5-7 minutes. Remove the crispy Pancetta dolce with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped Yellow onion to the pot and sauté until softened and translucent, about 5 minutes.