20 minutes | Serves 4
Once you try this pasta dish, you will understand it speaks for itself. I used strozzapreti (“priest strangler” in Italian) but any variety of pasta will work.
1 softball size yellow onion, thinly diced
2 tablespoons of olive oil
6 strips of bacon, cut into 1/2 inch pieces
1 cup of cream
2 tablespoons of worcestershire sauce
1/4 cup of parmesan
1/2 cup of reserves pasta water
1 box of strozzapreti
Salt and pepper
Place large pot of salted water to boil. In a large frying pan, sauté your onion with olive oil on medium heat until translucent, about 10 minutes. Stir frequently to prevent onions from browning. Add bacon and continue sautéing until cooked but not crispy, another 6-7 minutes. When water boils, add pasta and cook for 1 minute less them pre-specified time. Add cream and worcestershire sauce to fried bacon and onions, stir, and turn heat to low. When pasta is ready, reserve 1/2 cup of water and drain. Return drained pasta to frying pan and add parmesan and reserved water. Stir to incorporate, add lots of pepper, and salt to taste (being careful since the bacon is already salty).