Linguini With Bacon, Parmasean And Onion From Food And Wine

• 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
• 2 onions, sliced thin
• 1/2 teaspoon dried thyme
• 1/8 teaspoon dried red-pepper flakes
• 1 teaspoon salt
• 3/4 pound linguine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh-ground black pepper

1. In 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.
2. In 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.
3. Notes Variation: 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.

bacon, onions, thyme, redpepper, salt, linguine, parmesan cheese, parsley, freshground black pepper

Taken from www.epicurious.com/recipes/member/views/linguini-with-bacon-parmasean-and-onion-from-food-and-wine-51162321 (may not work)