Melt the butter over medium-low heat and slowly cook the sliced onions until golden brown and caramelized, then remove the onions from the pan.

Slowly cook the bacon in a pan until golden brown and crispy.Remove bacon and discard fat.

Cook half a box of Catelli® Capelli d’Angelo, or more if desired, according to the package directions.

While the pasta is still hot, toss it in a large oversized bowl with all ingredients (except the Parmesan cheese). Season heavily with kosher salt and cracked fresh pepper.

Serve family style or in individual bowls with lots of micro-grated Parmesan cheese and drizzled with extra olive oil. If you choose, finish with fresh sweet basil, crunchy Maldon salt and fresh olives.