Linguine with Bacon and Onions

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| Servings: 6 servings


  • 6 ounce slab of bacon in one piece
  • 2 tablespoons olive oil
  • 2 large yellow onions sliced ½ inch
  • 1 ½ cups hot chicken stock
  • 1 pound linguine
  • 3 egg yolks
  • 1 cup parmesan
  • Ground black pepper


  1. Bring 6 quarts of salted water to a boil over high. Remove rind from the bacon if necessary and cut into ¼ in slices and then into ¼ inch strips. Heat olive oil in skillet over medium heat. Add bacon to skillet and cook until lightly browned but still soft.
  2. Remove bacon from skillet leaving 3-4 tablespoons of fat in the pan. Add onions and cook until wilted but still crunchy, about 5 minutes. Add broth and bring to a boil. Adjust heat to a simmer and cook until liquid is reduced by half.
  3. Stir linguine into boiling salted water. Cook until al dente, keep 1 cup of pasta water, drain off remaining water and keep warm.
  4. Combine drained pasta and sauce and bring to boil. Add reserved pasta water to make sure you can coat the pasta. Remove from the heat and add egg yolks one at a time, tossing well after each. Add cheese and pepper to taste.
  5. Divide into bowls and top with sautéed bacon bits.

Comments: I cut the amount of egg yolks down and use pre-sliced bacon that you find in the market.


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