Fusilli With Peppers and Pancetta

Peel the onion and finely slice. Peel the peppers using a sawing motion with your peeler and remove the core, seeds, and pith. Cut the peppers in very thin strips.

Put the butter in a 12-inch skillet over medium-high heat. When the butter begins to melt, add the onion and sauté until it turns a rich golden color, about 5 minutes.

While the onion is sautéing, unravel the pancetta and cut it into thin strips. When the onion is ready, add the pancetta and sauté until it just beginning to brown, 2 to 3 minutes.