Local Heart, Global Soul

June 27, 2014

Linguine With Bacon and Onions, An Excellent Easy Summer Supper…

Filed under: FOOD,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: , , ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

Summer days call for simple meals, whilst I am home on sick leave, on good days I try and help out in the kitchen.

Anyone who’s ever had a complex injury will know, it’s not just the damaged limb that gives you grief, it’s also the side effects of the medications and the chain reactions that effect other parts of the body.

Unable to stand on the front part of my left foot, I opt for putting weight on my heel, and then as the pain increases, simply standing on my right leg instead.

Using crutches for three and a half years has resulted in weak muscles in my lower back, to the extent that I now have a back problem that is expected to continue as long as I do not have a normal walking gait.

Standing is painful for my foot, sitting is painful for my back so I spend the day sitting, laying or standing, up and down like a yo-yo.

If I manage to get comfortable I often try and stay like that for as long as possible: not necessarily a wise decision because after say an hour of sitting I’m so stiff I look like an old lady of  hundred and three trying to get up again. I feel like I’m a hundred and three too several times a day so on good days when I want to help out with cooking the biggest requirement of the recipe is that it’s quick and easy to make. Himself and Little Mr are “pasta monsters” and could almost eat the stuff for breakfast as well as lunch and dinner, and since my accident Himself has taken over most of the cooking which predictably features pasta every day. I like pasta, but in my humble opinion not all pastas were created equal, personally I personally prefer the thinner ribbon sorts of pasta like Fettuccine, Linguine or Tagliatelle” to the thicker tubular varieties.

Usually if I’m cooking I usually lean towards potato or rice dishes for the sake of variety but there are a few pasta recipe that I really fancy sometimes and this recipe is one of them.  Naturally it features one of my very favourite pastas: Linguine, but sometimes our shops only have Fettuccine in stock (a similar slightly wider ribbon pasta) so I often use that too.

Over the years since I reviewed Ingy’s recipe (link to original recipe below) I’ve made various tweaks to suit our family: Our littlest pasta monster hates onions so I distract him by throwing in more bacon. I’m trying to cut out unnecessary fat so I gently fry off the bacon and get rid of as much excess grease as I can, (that can be a little or a lot, sometimes I’m shocked at how much grease is in the pan), then I add the stock and simmer the finely diced onions (fine dice makes them less noticeable by the picky ones) until they are clear and no longer crunchy (if I’m making this to go on a buffet table I keep it crunchy).

I make home-made vegetable stock in my crock pot overnight regularly and usually have some in my freezer so if I don’t have chicken stock to hand I use the veggie stock instead, and once or twice I’ve given this some adult zip by adding diced hot red chili peppers to the mix. However you choose to tweak this, it’s sure to become one of your favourites too.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Linguine With Bacon and Onions, by Ingy

6 -8 ounces bacon, cut into 1/4 in. pieces
2 tablespoons extra virgin olive oil
1 -2 large yellow onion, diced
1 1/2 cups hot chicken broth
1 lb linguine
3 egg yolks
1 cup grated parmigiano-reggiano cheese
fresh coarse ground black pepper

Bring 6 quarts of salted water to a boil.

Boil linguine for about 8 minutes, or until al dente.

Strain when done leaving about a cup of pasta-cooking water aside.

Heat olive oil in large, heavy skillet over medium heat.

Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.

Remove bacon from skillet, leaving 3-4 T. of fat in the pan.

Add onions and cook until wilted but still crunchy, about 4-5 minutes.

Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.

Combine pasta with the onions and “sauce”. Stir to coat the pasta.

Add pasta water if necessary, to coat pasta.

Toss in bacon.

Remove from heat and add egg yolks one at a time, tossing well after each.

Add grated cheese, then black pepper, tossing well, and serve immediately.


1 Comment »

  1. I agree that summer meals should be as simple as possible, and nothing beats a pasta dish for me.

    Comment by lulu — June 27, 2014 @ 11:38 am | Reply

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