Fettucine with Jowl Bacon & Onions
Pasta is what is for dinner!
What do you do when you have delicious Circle B Ranch Jowl bacon? Use it in your favorite dish: Linguini with bacon and onions! If you have read my other blogs, you would notice that one of my favorite chefs is Lydia. I like her clean and easy approach to food. I also like that she utilizes ingredients that are readily available and right in my freezer.
I like using Jowl Bacon for this recipe because it has a really deep flavor and has more fat than regular bacon. I used farm fresh eggs and homemade chicken stock and it make this dish delicious. If you don’t have homemade chicken stock, you can use canned stock.
6 ounce slab Circle B Ranch Jowl bacon, in one piece
2 tablespoons extra-virgin olive oil
2 large yellow onions, sliced 1/2-in inch (about 3 cups)
1½ cups hot chicken stock, or canned reduced-sodium chicken broth
1 pound fettucine
3 egg yolks
1 cup Parmigiano-Reggiano, freshly grated
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 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is 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 linguini 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 a cup of the pasta cooking water. 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 sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce.
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.