CLASSIC pasta linguine with onion, bacon and parmesan
         

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This is just a dynamite recipe! It is a carbonera without the egg. It is a simple, quick classic pasta recipe, with the usual excellent blending of taste and texture.

And is it a major comfort dish for any evening that would like a little comforting. One evening, with a touch of chill in the air, my wife came up with this recipe to get us both in perfect spirits after a tough day. It worked.

for the sauce:

  • one-half pound sliced bacon, cut crosswise into quarter-inch strips
  • four tablespoons olive oil
  • three cloves garlic, peeled and minced
  • two medium onions, sliced thin
  • one-half teaspoon dried thyme or, better, one tablespoon fresh thyme
  • one-eighth teaspoon dried red pepper flakes
  • two tablespoons grated fresh parmesan cheese
  • two tablespoons chopped fresh parsley
  • salt and freshly ground pepper

for the pasta:

  • one pound linguine

In a saute pan, cook the bacon until fairly crisp. Remove the bacon with a slotted spoon and drain on paper towels.

If you want to go all out, keep one or two tablespoons of the bacon fat in the pan for the next step and reduce olive oil accordingly. Otherwise, wipe out the pan and add the olive oil.

Over medium heat, add the onion. Thirty seconds later add the garlic, thyme and red pepper flakes. And salt, Cook, stirring occasionally, until the onions are slightly brown. Add the bacon, stir and set aside.

Bring 4-5 quarts of water of a raging boil. Add a couple teaspoons salt. Put in the pasta, stirring well to get it mixed around in the water. Cook the pasta to al  dente. Reserve a cup of the pasta liquid. Drain.

 Add the pasta to the re-heated sauce. Mix well. Add some of the reserved liquid to keep it moist if needed. Add the parmesan and parsley, salt to taste, and pepper, and stir. And serve.


 

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