A delicious and sophisticated dinner, ready in minutes.
Put a large pot of water on to boil for the pasta.
Warm some olive oil in a cast iron pan, then saute:
3-4 sliced red tropea onions
5 oz of finely diced guanciale
Cook one box of Lumache until al dente.
Reserve 1 cup of the pasta cooking water before draining.
Add the drained pasta to the pan with onions and guanciale and mix. Pour in as much pasta water as you need to create a silky sauce.
Add grated sharp cheese, salt and pepper to taste.
