Lydia's Linguine Carbonara

By carinem25

Ingredients

• 6 oz slab bacon (in 1 piece), rind removed
• 2 T. evoo, plus more if needed
• 2 large yellow onions, sliced 1/2" thick (about 3 cups)
• 1 1/2 c hot chicken broth
• 3 egg yolks
• 1 lb. linguine
• 1 c. frsh grated parmesan
• coarsely ground black pepper

Details

Servings 6

Preparation

Step 1

Cut bacon into 1/4" thick slices, then cut crosswise into 1/4" strips. In a large heavy skillet, heat the olive oil over medium. Add bacon and cook, stirring, until lightly browned, about 6 minutes.

If there is more than 3-4 tablespoons of fat int the skillet, pour off the excess. Id there is less, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, 4-5 minutes. Add the stock, bring to a boil, reduce heat to simmer. Cook until reduced by half. Whisk 1/2 cup of liquid into the egg yolks. Return egg yolk mixture to skillet.

Meanwhile, cook pasta according to package directions.

Ladle off about a cup of the pasta-cooking water. Drain the pasta, return it to the pot, and add sauce. Heat through, stirring to coat pasta with sauce. Season with salt. Add enough pasta-cooking water so that the sauce coats the pasta. Remove from heat; add grated cheese, then pepper; toss well.