Linguine with Bacon and Onions
This recipe is from Chef Lidia Bastianich of the Italian-American Kitchen Cookbook.
Featured Pinch Tips Video
- 6 oz
- slab bacon, in 1 piece
- 2 Tbsp
- extra virgin olive oil, plus extra if needed
- 2 large
- yellow onions, sliced 1/2 inch thick -about 3 cups
- 1 1/2 c
- hot chicken stock or as needed
- 1 lb
- linguine pasta
- 3 large
- egg yolks, unbroken
- 1 c
- freshly grated parmigiano-reggiano cheese
- coarsely ground pepper
1Bring 6 qts. of salted water to a boil over high heat.
Remove the bacon rind from the bacon. Cut into 1/4 inch slices,then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook , stirring until the bacon is lightly browned but still soft in the center, about 6 minutes.
2If there is more that 3-4 Tablespoons of fat in the pan, pour off the excess. If less add enough olive oil to measure that amount. Add the onions and cook until wilted but still crunchy, about 4-5 minutes. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by half.
3Meanwhile, stir the linguine into the boiling water. Return water to boil, stirring frequently. Cook the pasta, about 8 minutes.
4Ladle off 1 cup of the cooking water.If the skillet is large enough to accommodate the sauce and pasta, scoop out the pasta and place into the sauce, Bring the mixture to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Add more chicken stock to coat the pasta generously. Remove the pan from the heat and add the coddled eggs one at a time, tossing well after each. Add the cheese, then the pepper, tossing well and serve immediately in warmed bowls.