Linquine with Bacon and Onions
Source of Recipe
Lidia's Italian-American Kitchen
List of Ingredients
6 oz slab of bacon, in one piece
2 Tbs extra virgin olive oil
2 large yellow onions, sliced 1/2" thick
1 1/2 C hot chicken broth
1 lb linguine
3 egg yolks
1 C freshly grated parmigiano-reggiano cheese
coursely ground black pepperRecipe
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" slices, then cut the slices crosswise into 1/4" 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 Tbs. 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 of 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.
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