Spaghettini with Onions, Scallions, and Garlic

• 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
• 2 large onions, sliced thin
• 1/2 teaspoon salt
• 6 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
• 4 cloves garlic, sliced thin
• 1 3/4 cups canned low-sodium chicken broth or homemade stock
• 3/4 pound spaghettini
• 1/2 cup grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp.
2. Remove the bacon with a slotted spoon.
3. Pour off all but 3 tablespoons of the bacon fat or, if you don't have 3 tablespoons, add enough olive oil to make up the amount.
4. Put the pan over moderately low heat.
5. Add the onions and 1/4 teaspoon of the salt.
6. Cook, covered, for 5 minutes.
7. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden, 10 to 15 minutes.
8. Stir in the scallion bulbs and the garlic; cook 2 minutes longer, stirring occasionally.
9. Add the broth and bring to a simmer.
10. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until almost done, about 9 minutes.
11. Drain the spaghettini and add it to the simmering broth.
12. Cook until the pasta is just done, about 3 minutes.
13. Stir in the Parmesan and the remaining 1/4 teaspoon salt.
14. Toss with the bacon and scallion greens.

bacon, onions, salt, scallions, garlic, chicken broth, spaghettini, parmesan

Taken from www.foodandwine.com/recipes/spaghettini-with-onions-scallions-and-garlic (may not work)