In large skillet, heat oil over medium heat; add pancetta and fry until crispy, 4 to 5 minutes. Remove with slotted spoon; set aside.

Add pepper and hot pepper flakes to skillet; fry for 20 seconds. Add onions, bay leaves, oregano and cloves; cook, stirring often (adding a little oil if onions are sticking and reducing heat if they are browning too quickly), until onions are soft and uniformly golden brown, 45 to 50 minutes.

Push onions to edge of pan. Add a touch of oil and tomato paste; fry until slightly darkened, about 3 minutes. Stir in wine, pancetta and salt; cook until liquid is evaporated, about 5 minutes. Stir in 1/2 cup/125 mL water; cover and reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes. Remove bay leaves; stir in parsley.

Meanwhile, cook pasta according to package instructions until al dente; drain, reserving some of the cooking liquid. Add pasta to onion sauce and toss to coat, adding a little reserved cooking liquid if necessary to keep moist. Serve with Parmesan cheese to taste.

Makes 6 to 8 servings.

Variation:

Vegetarian Caramelized Onion Linguine

Vegetarians can enjoy this sauce by omitting the pancetta and adding an extra 1 tbsp/15 mL oil to the onions. Then, when adding the pasta to the sauce at the end, also add 1/3 cup/75 mL chopped oil-cured or other black olives.

 Per each of 8 servings: about 349 cal, 9 g pro, 8 g total fat (1 g sat. fat), 60 g carb, 5 g fibre, 0 mg chol, 471 mg sodium, 373 mg potassium. % RDI: 6% calcium, 22% iron, 4% vit A, 12% vit C, 65% folate.