Directions

1. In a pan over medium heat, add the olive oil and pancetta. Cook for about 2 minutes and add the onions. Cook for about 5 more minutes until the pancetta begins to get crisp and the onions are caramelized.
2. Add in the Emma Bella marinara sauce and bring to a simmer. Add the salt, parmesan and Philadelphia Cream Cheese and whisk until well combined. Cook for an additional 4-5 minutes while the pasta cooks.
3. Bring two quarts of salted water to a boil in a pot- Add in the penne pasta and cook until al dente. Drain the pasta and reserve 1/8 cup of the pasta water. Add the pasta water and penne into the pan with the sauce and cook for another minute stirring to ensure all the ingredients are combined. Serve and top off with more parmesan and pepper flakes to taste.