Hello All,

One of the best parts about being Italian and embrassing it, is that there is always pasta in the cabinet, an onion or two in the refrigerator, eggs, olive oil, and a pound of bacon--either in the meat drawer, or in the butcher shop conviently located minutes from your home. 

One of my newest recipes is absolutely delicious and such a crowd pleaser. Allow me to introduce the rating system in my family:

1 pot meal = no good, don't repeat

2 pot meal = eh, it was okay

5+ pot meal = excellent, repeat and scrible in your cook book       EX, for excellent

Now that you understand the ratings, I can tell you that this recipe is a 5 pot, EX!  

So, the other night my Honey's sister and her husband joined us for a last minute dinner. This pasta takes about 30-45 minutes, but is well worth it.

First,  chop 2 large yellow onions and brown them in a pan with 2 tablespoons olive oil. Don't let the onions become a soggy mess, they should still be firm. 

Meanwhile, boil your water for a pound of linguine.

Two, lightly brown 6 ounces of chopped bacon. After you brown the bacon, add it to the onions, with 1 cup vegetable stock, and continue to simmer covered until the mixture reduces by half.  

Three, once water is boiling add 1 pound of linguine to the pot and boil for 8-9 minutes. 

Four, if your sauce pan is large enough (otherwise put onion mixture in a large bowl), spoon noodles out of bowling water directly into onion mixture (do not strain the pasta in a strainer). Toss throughly.

Five, once tossed throughly add 3 egg yolks and a small tub of parmesan and romano cheese, and toss again. 

The result should be creamy and not goey. If it turned out goey, just add more stock and toss again.

 Buon appetito! 

Vegetarian variation: used vegetable stock instead of chicken, also I tried it once with meatless bacon, and both my Honey and I could barely taste the difference.  

Hope you try this recipe and enjoy it as much as my family and I did! 

 State bene, Ariel