Linguine alla Carbonara
Delish with no cream!
- 8 ounce Pancetta chopped (or thick cut bacon)
- 2 tablespoons extra-virgin olive oil
- 2 large yellow onions, sliced 1/2-in inch (about 3 cups)
- 1 1/2 cups hot chicken stock, or canned reduced-sodium chicken broth
- 1 pound linguine
- 3 egg yolks
- 1 cup Parmigiano-Reggiano, freshly grated
Bring salted water to a boil for pasta. Heat the olive oil in a large, heavy skillet over medium heat. Add the pancetta or bacon and cook, stirring, until it is lightly browned, but still soft in the center, about 6 minutes.
If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, stirring occasionally, until al dente.
Ladle off about a cup of the pasta cooking water. Drain the pasta and return it to the pot and pour in the sauce, or put into skillet with sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. Add the grated cheese, then the black pepper, tossing well and serve. Enjoy!