yields four servings
5 strips of bacon, diced
1 tablespoon brown sugar
1 tablespoon olive oil, as needed
2 medium onions, halved and thinly sliced
Coarse salt to taste
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter
In a large stainless skillet, cook bacon over medium heat until crispy. When done, place on paper towels to absorb some grease.
At this point, you can cook onions in the leftover bacon grease, or
remove and start over with olive oil. Add onions and brown sugar. Cover
and cook, without stirring, until onions have released their liquid,
about 5 minutes. Uncover, and cook, stirring occasionally, until deep
golden brown, 20 to 25 minutes more. When bottom of skillet darkens, add
a few tablespoons water, and scrape up browned bits with a wooden spoon
(you may need to do this 2 or 3 times).
Meanwhile, bring a large pot of salted water to a boil. When onions
have about 10 minutes left to cook, add pasta to water in pot, and cook
until al dente. Reserve 1/2 cup pasta water and drain pasta.
Add butter, bacon and pasta to onions; season with salt to taste, and
toss to mix well. Gradually add enough pasta water to create a thin
sauce that coats pasta.
If desired, serve pasta topped with Parmesan.
bacon recipe courtesy of: Gina Rau, Feed Our Families, December 17, 2012