- 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
- 2 large onions, sliced thin
- 1/2 teaspoon salt
- 6 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
- 4 cloves garlic, sliced thin
- 1 3/4 cups canned low-sodium chicken broth or homemade stock
- 3/4 pound spaghettini
- 1/2 cup grated Parmesan
- 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 you don't have 3 tablespoons, add enough olive oil to make up the amount. Put the pan over moderately low heat. Add the onions and 1/4 teaspoon of the salt. Cook, covered, for 5 minutes.
- Uncover the pan and continue cooking, stirring occasionally, until the onions are golden, 10 to 15 minutes. Stir in the scallion bulbs and the garlic; cook 2 minutes longer, stirring occasionally. Add the broth and bring to a simmer.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until almost done, about 9 minutes. Drain the spaghettini and add it to the simmering broth. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and the remaining 1/4 teaspoon salt. Toss with the bacon and scallion greens.