Linguine with Bacon and Onions
Source of Recipe
Lidia's Italian-American Kitchen
Linguine with Bacon and Onions
6 ounce slab of bacon, in one piece
2 tablespoons extra-virgin olive oil
2 large yellow onions, sliced 1/2" thick
1-1/2 cups hot chicken broth
1 pound linguine
3 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Remove rind from the bacon, if necessary. Cut into 1/4-inch slices, then cut the slices crosswise into 1/4-inch strips.
Heat olive oil in large, heavy skillet over medium heat. Add bacon and cook, stirring, until bacon is lightly browned but still soft in the center, about 6 minutes. Remove bacon from skillet, leaving 3-4 tablespoons of fat in the pan.
Add onions and cook until wilted but still crunchy, about 4-5 minutes. Add broth, bring to a boil, then adjust heat to a lively simmer. Cook until liquid is reduced by about half.
Stir linguine into boiling salted water. Return to a boil and cook semi-covered, stirring frequently, until done, about 8 minutes. Ladle off about a cup of the pasta cooking water and set aside. In a large pot or skillet, combine drained pasta and sauce. Bring to a boil, stirring to coat the pasta with the sauce. Add salt if necessary. Add chicken broth and pasta-cooking water if necessary to make enough sauce to coat pasta generously.
Remove from heat and add egg yolks one at a time, tossing well after each. Add grated cheese, then black pepper, tossing well, and serve immediately.
Serves 6
|
|
member logon
