Rigatoni with Olives and Bacon

6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni (or other small pasta)
12 pitted and chopped cured black olives (such as Kalamata)
Small piece (1 to 2 ounces) Parmesan cheese
2 tablespoons coarsely chopped marjoram or thyme (optional)

In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside.

In bacon drippings, saute onion until soft and just beginning to brown, about 5 minutes.

Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper to taste; toss again.

Use a vegetable peeler to cut the Parmesan cheese into thin shavings. Sprinkle the cheese over the pasta and top with the fresh herb, if desired.

Makes 4 servings.