Ingredients
¼lbbacon,sliced
2large onions
½tspsalt
6scallions
4garlic cloves
1¾cupschicken broth,low sodium
¾lbspaghettini
½cupparmesan,grated
Preparation
In a large deep frying pan, cook the bacon over moderate heat until crisp.
Remove the bacon with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat or, if there is no fat, add enough olive oil to make up the amount.
Put the pan over moderately low heat. Add the onions and ¼ teaspoon of the salt. Cook, covered, for 5 minutes.
Uncover the pan and continue cooking, stirring occasionally, for 10 to 15 minutes, until the onions are golden.
Stir in the scallion bulbs and the garlic, then cook for 2 minutes longer, stirring occasionally. Add the broth and bring to a simmer.
In a large pot of boiling, salted water, cook the spaghettini for about 9 minutes, until almost done. Drain the spaghettini and add it to the simmering broth.
Cook for about 3 minutes, until the pasta is just done.
Stir in the Parmesan and the remaining ¼ teaspoon of salt. Toss with the bacon and scallion greens.
Serve warm, and enjoy!
