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Linguine With Bacon and Onions

Linguine With Bacon and Onions created 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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Ingy1171
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@Ingy1171
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"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"."
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  1. 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!
    Reply
  2. 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.
    Reply
  3. 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!
    Reply
  4. kiwidutch
    Linguine With Bacon and Onions Created by kiwidutch
    Reply
  5. kiwidutch
    Linguine With Bacon and Onions Created by kiwidutch
    Reply
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