It is not difficult to make. It just takes a little time for the onions to cook. You want them to almost melt away leaving their delicious, sweet flavor. The sauce can be made ahead of time and then warmed to add to the cooked pasta. In fact the whole dish rewarms quite well making excellent left-overs. During this busy holiday season it is sure to bring comfort and joy.
Using a mandolin slicer makes cutting the onions quick and easy with the added bonus of no tears.
Sauté the bacon until brown. Remove most of the bacon drippings. Add the onions and continue cooking until the are very soft and beginning to brown. Add the garlic and ham.
2 medium onions, thinly sliced
2 garlic cloves, smashed or chopped
1 pound (16 ounces/454 grams) ham or smoked pork chops, cut into 1/2-inch (about 12 mm) cubes
1/4 cup (60 ml) dry vermouth
3/4 cup (180 ml) beef broth, preferably homemade
1 bay leaf
1 cup (250 ml) heavy cream
1 cup (200 g) Parmesan cheese, freshly grated
1 pound (16 ounces/454 grams) spaghetti