Linguine with Bacon and Onions
Ingredients:
1 lb. linguine
3/4lb. Bacon, chopped
2 large onions,thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1-½ cups pasta cooking water. In a large deep skillet (like a Dutch oven), cook the bacon over medium heat until crisp. Discard all but 3 TBSP bacon fat, then add the onions to the skillet and cook over medium-high heat, stirring, until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan cheese.
Recipe source: “Every Day with Rachael Ray” magazine, March, 2008, submitted by Shawn Avorio.
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/linguine-with-bacon--onions/article.html
Peg’s Note: I had some leftover diced ham and cooked that with the bacon.
Ingredients:
1 lb. linguine
3/4lb. Bacon, chopped
2 large onions,thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1-½ cups pasta cooking water. In a large deep skillet (like a Dutch oven), cook the bacon over medium heat until crisp. Discard all but 3 TBSP bacon fat, then add the onions to the skillet and cook over medium-high heat, stirring, until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan cheese.
Recipe source: “Every Day with Rachael Ray” magazine, March, 2008, submitted by Shawn Avorio.
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/linguine-with-bacon--onions/article.html
Peg’s Note: I had some leftover diced ham and cooked that with the bacon.