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.
- 12 ounces thin spaghetti
- 1/2 lb bacon, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1/2 medium red onion, very thinly sliced
- 4 cloves garlic, very finely chopped
- 3/4 cup low-sodium chicken broth
- 2 tablespoons fresh thyme leaves
- 1/4 cup 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 over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 4 to 5 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, 3 to 4 minutes longer. Remove from the heat.
- Cook and drain the pasta according to package directions.
- Add the spaghetti to the onion mixture, drizzle with 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.