Linguine with Bacon and Onions Lidia Bastianich
Transform your weeknight dinners with Lidia Bastianich's irresistible Linguine with Bacon and Onions, a simple yet flavor-packed pasta dish that delivers comforting satisfaction in just 35 minutes. Featuring al dente linguine tossed in a savory blend of crispy thick-cut bacon, caramelized onions, and a hint of garlic, this Italian-inspired recipe is elevated with a touch of crushed red pepper for subtle heat. A glossy sauce, created using reserved pasta water, perfectly coats every strand, while freshly grated Pecorino Romano cheese and a sprinkle of parsley add indulgence and brightness. Perfect as a main course, this dish pairs beautifully with a crisp green salad or crusty bread for a complete meal. Easy to make and full of rustic charm, this is the perfect pasta recipe to add to your rotation when you want big flavors without the fuss.
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Recipe Information
Ingredients
- 12 oz Linguine
- 6 slices Bacon (thick-cut)
- 1 large Yellow Onion
- 2 tbsp Olive Oil
- 2 whole Garlic Cloves
- 0.5 tsp Crushed Red Pepper Flakes
- 1 tsp Salt
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 cup Pecorino Romano Cheese (grated)
- 2 tbsp Fresh Parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
While the pasta cooks, cut the bacon into small pieces and slice the onion into thin strips.
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside.
In the same skillet, add the sliced onions to the bacon fat. Cook over medium heat, stirring occasionally, until the onions are soft and golden brown, about 7-10 minutes.
Add the garlic cloves to the skillet and cook for 1 minute, until fragrant. Remove the garlic and discard it.
Stir in the crushed red pepper flakes. Return the cooked bacon to the skillet and mix well.
Add the drained linguine to the skillet, tossing to combine. Slowly add the reserved pasta water, a little at a time, to create a glossy sauce that coats the pasta.
Season with salt and black pepper to taste. Sprinkle in the grated Pecorino Romano cheese and mix well.
Remove from heat and sprinkle with fresh parsley. Serve immediately, with extra Pecorino Romano on the side.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.5 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1399 mg | 108% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
