January 18, 2007


Linguine with bacon and onions (San Jose Mercury News, 1/17/07)

6 ounces thick-sliced bacon
2 tablespoons extra virgin olive oil, plus additional if needed
2 large onions, sliced 1/2-inch thick (about 3 cups)
1 1/2 cups hot chicken stock
1 pound linguine
3 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

Bring 6 quarts salted water to the boil in an 8-quart pot over high heat.

Cut bacon slices crosswise into 1/4-inch strips. Heat olive oil in a large, heavy skillet over medium heat. Add bacon and cook, stirring, until lightly browned but still soft in the center, about 6 minutes.

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.

Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

Ladle off about 1 cup pasta-cooking water and reserve. If skillet is large enough to accommodate sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in skillet. If not, drain pasta, return it to the pot, and pour in sauce.

Bring sauce and pasta to a boil, stirring to coat pasta with sauce. Check the seasoning, adding salt if necessary. Sauce should coat the pasta generously. If necessary, add more chicken stock or pasta-cooking water to achieve the right consistency.

Remove pan from heat and add egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add grated cheese, then black pepper, tossing well, and serve immediately in warmed bowls.

Bacon's new sizzle: UPSCALE BRANDS, A CHANGE IN TASTES HELP MAKE IT HOT AGAIN (Aleta Watson, 1/17/07, Mercury News)

Posted by Orrin Judd at January 18, 2007 8:06 AM

EVOO? Chicken Stock? This recipe just screams Rachel Ray.

Posted by: jeff at January 18, 2007 8:44 AM

Lidia's cookbooks are very good, although not quite as good Marcella Hazan's older cookbooks IMHO.

Thanks for the recco on the bacon cookbook. I have a real weakness for the pig. Currently trying to find a recipe for braised pork belly Japanese-style (buta no kakuni) that they put on top of ramen soup.

Posted by: Rick T at January 18, 2007 8:46 AM


Have you been to the new Korean supergrocery store up in Niles (Oakton & Waukegan)? It's awesome. Worth a trip just for the fish and meat, let alone all the Asian sauces etc. They've got pork belly up the ying yang in the meat section.

Posted by: Jim in Chicago at January 18, 2007 9:44 AM

To quote Homer, "Is there anything that bacon can't do?" The best is catching a few fish and frying them up in the bacon grease for breakfast. I will have to try the popcorn, preferably garlic bacon bacon grease.

Posted by: ted welter at January 18, 2007 11:30 AM

Thanks, Jim. I confess I have not been but have heard good things about it. I will definitely try it out now.


I think OJ would like this bacon of the month club:


Posted by: Rick T at January 18, 2007 1:06 PM

Carbonara. The recipe is a variation of Carbonara sauce, stand-by in Italy and in authentic Italian restaurants.

The item reminds me of the old Ronzoni pasta commercials which used to run in Philadelphia. They featured a character named "Bryce Cadwallader, III," and the theme was a bunch of Main-Line WASP's who aped radical racial language to "demand" Italian cusine. Their jingle alway ended with, "We want Ronzoni, just like Italians. When do we want it? NOW!

Posted by: Lou Gots at January 18, 2007 3:59 PM

I mix the cheese with beaten eggs and thin with the water. Slowly pour back into hot pasta and toss around. Coats well.

Posted by: Tom Wall at January 18, 2007 5:42 PM