As onion takes longer to be ready (should be well-poached and golden) we will start by peeling and chopping the onion. Put the onion in a pan on to the heat with 40 ml olive oil and 50 gr butter.
Add half a spoonful of salt to medium heat for slow poaching.
After five minutes, heat the water for the pasta. The sauce will be finished before the pasta is cooked.
Heat 2 litres water or 2 litres vegetable stock, preferably.
Cut the bacon in thin strips. Put the bacon strips in a small pan with a little fat (oil or butter) because the bacon will release its own fat.
Cook the bacon to your taste (more or less crunchy) and set aside on a dish removing the fat released.
When water is boiling, add the pasta and a little salt.
Allow to cook for 7 or 8 minutes (cook the pasta according to the instructions) until al dente.
At his time, the onion is well-pouched. Add bacon, dairy liquid cream and some black pepper.
Mix well and leave at low heat. Wait for the pasta to be cooked. .
Finish the dish with some chopped chive and diced cherry tomatoes. Add a little Pedro Ximénez vinegar cream.
It is better to grate the Parmesan cheese at the last minute to keep all its flavour. Do not grate too thin.