Linguine With Bacon and Onions

Submitted by Ingy1171

"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"."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 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

directions

1. Bring 6 quarts of salted water to a boil.
2. Boil linguine for about 8 minutes, or until al dente.
3. Strain when done leaving about a cup of pasta-cooking water aside.
4. Heat olive oil in large, heavy skillet over medium heat.
5. Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
6. Remove bacon from skillet, leaving 3-4 T. of fat in the pan.
7. Add onions and cook until wilted but still crunchy, about 4-5 minutes.
8. Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.
9. Combine pasta with the onions and "sauce". Stir to coat the pasta.
10. Add pasta water if necessary, to coat pasta.
11. Toss in bacon.
12. Remove from heat and add egg yolks one at a time, tossing well after each.
13. Add grated cheese, then black pepper, tossing well, and serve immediately.

Reviews

[Veaudoo]

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!

 

[Marie Nixon]

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.

 

[Domesticated Drea]

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!

 

[kiwidutch]

Loved it! this one passed the Pasta Master's test.. he didn't mutter that it needed more or less of anything and was most happy to eat it. This was quick and easy to make and is great for weekday meals in a rush. Please see my rating system: a tasty 4 stars. Thanks!