1- In a pan, cook the bacon until crispy.
2- Remove the bacon and set aside.
3- In a large quantity of boiling salted water, cook the rigatoni.
4- In the pan, heat the olive oil, add onions. Cover and cook over medium heat for 10 minutes.
5- Remove the lid. Add the white wine and broth. Bring to a boil and cook.
6- Drain the pasta and transfer to a bowl.
7- Add olives, bacon, sauce, and crumbled feta.
8- Mix well and serve sprinkled with chopped parsley.