Monday, March 10, 2008

Linguine with Bacon and Onions

A confession. I happen to be a *gasp* big Rachel Ray fan, even if at times she does seem overly... uhhh... "peppy". Well lately I've been secretly coveting a subscription to her magazine. But, being the thrify girl I am, I couldn't justify it to myself. So a few weekends ago I was garage saling in a rather well to do neighborhood and I was able to pick up a big stack of old issues for a dollar. Yay! I've put them all away in a cabinet, and I figure I'll pull out one each month and it'll be like having a subscription. It's not like it's a current events magazine, so it shouldn't matter if they're old or not. So here for your enjoyment is my first attempt at a recipe from my newly acquired "subscription".

Linguine with Bacon and Onions
1 pound linguine pasta
3/4 pound bacon, chopped
2 large onions, thinly sliced
2 large egg yolks
parmesan cheese, for sprinkling

In boiling, salted water, cook the linguine until al dente. Reserve 1 1/2 cups of the pasta cooking water. At the same time, in a large deep skillet, cook the bacon over medium high heat until crisp. Remove the bacon, and discard all but 3 tablespoons bacon fat. Then add the onions to the skillet and cook over medium high heat, stirring, until softened. (I have to say, the smell of onions cooking in bacon grease is absolutely divine.)

Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from heat. Stir in the egg yolks, one at a time.

Add the bacon, season with pepper and sprinkle with parmesan. Yum-o! I thought it was really good. Maybe a little too much onion, but Darren said he thought it was perfect and wouldn't do it with any less. I fed three people with it last night, and still have a couple portions left over for lunches this week.

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