Linguine with Bacon and Onions
Description
This delightful classic Italian dish is not only simple but also packed with flavor, making it an ideal choice for a quick yet satisfying meal. Adapted from one of my favorite cookbooks, Lidia’s Italian-American Kitchen, this recipe celebrates the beautiful combination of bacon and onions, showcasing how just a few ingredients can create a culinary masterpiece.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bacon | 6-8 slices |
| Extra Virgin Olive Oil | 2 tablespoons |
| Yellow Onion | 1-2 medium |
| Hot Chicken Broth | 1 ½ cups |
| Linguine | 1 pound |
| Parmigiano-Reggiano Cheese | 1 cup, grated |
| Fresh Coarse Ground Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 551.8 |
| Total Fat | 24.5 g |
| Saturated Fat | 8.2 g |
| Cholesterol | 123.3 mg |
| Sodium | 664.6 mg |
| Carbohydrates | 60.4 g |
| Dietary Fiber | 2.8 g |
| Sugars | 2.6 g |
| Protein | 20.9 g |
Instructions
- Begin by bringing 6 quarts of salted water to a rolling boil in a large pot, preparing for the linguine.
- Add the linguine to the boiling water and cook for approximately 8 minutes, or until it reaches an al dente texture. Once done, strain the pasta, ensuring to reserve about a cup of the pasta-cooking water for later use.
- In a large, heavy skillet, heat the extra virgin olive oil over medium heat until shimmering.
- Introduce the bacon to the skillet, cooking it while stirring occasionally until it turns golden brown yet remains tender in the center, which should take around 6 minutes.
- Once cooked, remove the bacon from the skillet, leaving 3 to 4 tablespoons of the rendered fat in the pan to add flavor to the dish.
- Add the sliced yellow onions to the skillet, sautéing them until they become wilted but still retain a slight crunch, about 4 to 5 minutes.
- Pour in the hot chicken broth, bringing it to a boil, then reduce the heat to a gentle simmer. Allow the broth to reduce by about half, concentrating the flavors.
- Combine the cooked linguine with the onion and broth mixture in the skillet, stirring to ensure the pasta is well-coated with the “sauce.” If the pasta seems dry, incorporate a bit of the reserved pasta water to achieve a silky texture.
- Gently fold in the crispy bacon pieces, allowing them to mingle with the pasta.
- Remove the skillet from the heat and carefully add the egg yolks one at a time, tossing the pasta vigorously after each addition to create a creamy consistency.
- Finish by adding the grated Parmigiano-Reggiano cheese and freshly ground black pepper, tossing everything together until well combined.
- Serve immediately, garnishing with extra cheese and black pepper if desired.
Enjoy this savory dish for brunch or as a quick weeknight dinner, and revel in the ultimate satisfaction that comes from a classic Italian meal made right at home!
