Ingredients
1/2 lb. sliced bacon
2 onions
1/2 tsp. dried thyme
tsp. dried red-pepper flakes
1 tsp. salt
3/4 lb. linguine
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1/2 tsp. fresh-ground black pepper
Preparation
Step 1In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.Step 2In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.Step 3Variation: Linguine with Leeks, Pancetta and Parmesan: Substitute 1/2 pound of pancetta for the bacon, and 1 1/2 cups of sliced leeks, white and light-green parts only (from about 3 medium leeks), for the onion.Step 4Wine Recommendation: Though the dish is Italian, the ingredients make one think of an Alsatian quiche. A riesling from this French region will work beautifully with this pasta.
