Linguine with Onion, Bacon and Parmesan

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The caramelized onions give this dish a slightly sweet taste.
Enjoy with a Riesling from Washington State.

Serves 4

Ingredients:

  • ½ pound sliced bacon, cut crosswise into ½ inch strips
  • 2 onions, sliced thin
  • ½ teaspoon dried thyme
  • 1/8 teaspoon dried red pepper flakes
  • Kosher salt to taste
  • ¾ pound linguine
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon fresh ground black pepper

    Instructions:

    Cook bacon in large frying pan until crisp. Remove the bacon to a paper towel to drain. Heat bacon drippings over moderate heat, add the onions, thyme, red pepper flakes and salt. Cook, stirring occasionally until the onions are brown, about 10 minutes. Remove from heat.

    In a large pot of boiling water cook the linguine until al dente, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, pasta water, pepper and more salt if needed. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan.

    Cooking Wiser
    For less fat and cholesterol use turkey bacon

    Make it Your Own:
    Use 1/2 cup sautéed button mushrooms to replace the bacon or add with the bacon
    Substitute the onions with 1 cup sliced leeks