Linguine with Bacon & Onions Shawn Avorio   From Every Day with Rachael Ray March 2008 1 pound linguine pasta 3/4 pound bacon, chopped 2 large onions, thinly sliced 2 large egg yolks parmesan cheese, for sprinkling 1. In boiling, salted water, cook the linguine until al dente; reserve 1 1/2 cups pasta cooking water. In a large,deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tablespoons 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.

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