Linguine with Bacon & Onions

Recipe from Rachael Ray

• 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.
2. 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.