Spaghetti with Bacon, Onion and Thyme
This is a quick, easy pasta dish that can be put on the table in no more the time than it takes to cook the pasta. Bits of bacon, sliced red onion, a generous quantity of fresh thyme and just a touch of cream make a light and flavorful sauce for thin spaghetti or linguine.
- 10 ounces thin spaghetti
- 1/4 lb bacon, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1/2 medium red onion, thinly sliced
- 4 cloves garlic, finely chopped
- 2/3 cup low-sodium chicken broth
- 2 tablespoons fresh thyme leaves
- 3 tablespoons cream or half-and-half
- Salt and freshly ground black pepper
- Parmigiana-Reggiano for grating
Put a large pot of salted water on to boil for the spaghetti.
Fry the bacon until crisp in a large skillet, transfer to a paper towel-lined plate and set aside. Pour the excess fat from the pan, but don't wipe it out.
Add the olive oil to the pan and heat on a medium setting. Add the onion, season with salt and pepper and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking about 2 minutes longer. Stir in the chicken broth and thyme leaves and return the bacon to the pan. Continue cooking, stirring frequently, until the liquid is somewhat reduced, 2 to 3 minutes. Remove from the heat.
Cook and drain the pasta according to package directions.
Add the spaghetti to the onion mixture, drizzle it with the cream and toss until well combined. Adjust the seasoning as needed.
Plate individual servings and top with grated Parmigiana-Reggiano cheese. Serve with a salad.
Makes 4 servings