Ingredients:
6 -8 ounces bacon, cut into 1/4 in. pieces
2 tablespoons extra virgin olive oil
1 -2 large yellow onions, diced
1 1/2 cups hot chicken broth
1 lb linguine
3 egg yolks
1 cup grated parmigiano-reggiano cheese
fresh coarse ground black pepper
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.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.