Prep 10 mins
Cook 20 mins
This is a wonderful classic Italian dish that is so simple! This is adapted from a recipe in one of my favorite cookbooks - "Lidia's Italian-American Kitchen".
- 6 -8 ounces bacon, cut into 1/4 in. pieces
- 2 tablespoons extra virgin olive oil
- 1 -2 large yellow onion, diced
- 1 1⁄2 cups hot chicken broth
- 1 lb linguine
- 3 egg yolks
- 1 cup grated parmigiano-reggiano cheese
- fresh coarse ground black pepper
- Bring 6 quarts of salted water to a boil.
- Boil linguine for about 8 minutes, or until al dente.
- Strain when done leaving about a cup of pasta-cooking water aside.
- Heat olive oil in large, heavy skillet over medium heat.
- Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
- Remove bacon from skillet, leaving 3-4 T. 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 simmer. Cook until liquid is reduced about half.
- Combine pasta with the onions and "sauce". Stir to coat the pasta.
- Add pasta water if necessary, to coat pasta.
- Toss in bacon.
- 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.
The fam loved this one and I of course was happy to make it for them as it is one of my favorite recipes Ingy would make for me!
I didn't care for the taste of this recipe. It was so rich tasting that I couldn't see sitting down to a plate of this as an entree. Maybe the flavor of the extra virgin olive oil was too strong for me. Perhaps it would work as a side dish.
This is one of my favorite recipes from that cookbook of Lidia's and I love it. It is so simple, but a true classic you will keep as a standby. I love onions, so I use two, and I also love bacon, so I use more like 12 ounces and reduce the amount of oil to 1 tablespoon to compensated for the extra fat in the pan. I season with about 3/4 teaspoon of kosher salt at the end when you add the pepper. I personally think the recipe is even better the next day after it has been in a fridge!