1 lb. linguine
3/4lb. Bacon, chopped
2 large onions,thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling | | In boiling, salted water, cook the linguine until al dente; reserve 1-½ cups pasta cooking water. In a large deep skillet (like a Dutch oven), cook the bacon over medium heat until crisp. Discard all but 3 TBSP bacon fat, then add the onions to the skillet and cook over medium-high heat, stirring, until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan cheese.
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