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Rachael turns a classic French onion sauce into a decadent pasta with cream, bacon, LOTS of Parm + bucatini.
Inspiration in the kitchen can come from anywhere! The reason Rach made this dish is that she's been watching "Columbo" obsessively, and in one episode that's all about food, they mention sauce soubise, a classic French onion sauce. It's delicious as is (try it under or over roast chicken!), but she thought marrying it with bacon cream would be a great combination. She tossed her variation with bucatini, which her husband loves, but any long-cut pasta would be fine. The result was so good, Rach jokes, "Only make this for people you like, because they will be back!" Serve with her Charred Radicchio Salad.
Ingredients
- 4 tablespoons butter
- 4 large or 6 medium onions, chopped or processed
- Salt and white or finely ground black pepper
- 1 fresh bay leaf
- ½ cup white wine
- 1-1 ½ cups chicken stock or bone broth
- 1 tablespoon EVOO
- ⅓ pound smoked pancetta or meaty bacon, finely chopped
- 3-4 cloves garlic, chopped
- 1 ½ cups heavy cream
- Freshly grated nutmeg, to taste
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound bucatini
Yield
Serves: 4 to 6
Preparation
Melt butter in a heavy pot or Dutch oven over medium heat. Add onions, season with salt and pepper and bay, then soften but do not brown for 6 to 7 minutes. Add wine and stock and simmer 15 minutes. Discard the bay leaf and purée in a blender or food processor.
Heat water to boil for pasta.
Meanwhile, heat a large skillet over medium heat with EVOO, a turn of the pan, and render the pancetta or bacon for 3 minutes. Add garlic and stir, add the onion purée, cream and nutmeg and cook to reduce and thicken, 10 to 12 minutes more.
Cook pasta in salted water, reserve ½ cup starchy water and drain.
Add cheese to the sauce, then toss with the bucatini and adjust seasoning.