Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth

Ingredients

• 1 large onion
• 1 tablespoon olive oil
• 1 teaspoon extra-virgin olive oil
• 2 cups water
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 3-oz piece pancetta (Italian unsmoked cured bacon; not lean)
• + 8 more ingredients
• • 1 ½ cups asparagus tips
  • 2 tablespoons fresh flat-leaf parsley
  • 24 3 1/2-inch fresh pasta squares
  • 1 3- by 2-inch rind from a wedge of Parmigiano-Reggiano
  • grated Parmigiano-Reggiano
  • ½ cup walnuts
  • ¾ teaspoon dried marjoram
  • ¹/₈ teaspoon dried hot red pepper flakes

Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to ...

View full recipe at Epicurious