Pasta with creamy sauce
- 6 ounces slab bacon, in 1 inch pieces or 6 slices cut
- 2 tablespoons extra-virgin olive oil, plus more if needed
- 1/4 large yellow onions, sliced 1/4 inch thick
- 1-1/2 cups hot Chicken Stock reduced-sodium chicken broth, or as needed
- 1 pound fettuccini
- 3 egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Coarsely ground black pepper
- Salt to taste
- frozen peas optional
Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
Remove the rind, if necessary, from the bacon. Cut the bacon into 1/4-inch slices, then cut the slices crosswise into 1-inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is browned. Remove bacon from pan.
The amount of fat in the skillet will vary depending on the bacon. 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. Reduce heat. Add egg yolks to pan one at a time stirring to blend. Add cheese and mix well.
Meanwhile, stir the fettuccine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, stirring occasionally, until done, about 8 minutes. (if adding peas cook in pasta water before cooking pasta remove set aside)
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Stir to coat the pasta . return the bacon to the pan add peas. Serve.