Thick Spaghetti with White Wine, Bacon and Scallions
1 lb. bucatini or thick spaghetti
4 tablespoons olive oil
8 slices thick-cut bacon
1 small onion, chopped
4 cloves garlic, pushed thru a press
1/2 cup white wine
1 bunch scallions, sliced thin, white and light green parts
1 cup heavy cream
1/2 cup grated Pecorino Romano cheese
Chopped parsley
Salt and pepper
Add the pasta to a pot of salted boiling water and cook according to package directions until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy. Remove from pan (do not wipe pan clean) and place on a plate lined with paper towels; crumble when cooled.
Place the skillet back on medium-high heat and add the garlic, scallions and onions, season with salt and pepper and cook for about 5 or 6 minutes. Stir in the wine and cook for another 5 minutes. Add cream and lower the heat to low. Allow to simmer for about 10 minutes or until the sauce is slightly thickened. Remove from heat.
Add the pasta to the skillet and toss. Add the cheese and toss again. You can add some of the reserved pasta water to get the desired consistency of the sauce.
Place the pasta in a serving bowl, add the bacon and toss again. Top with the parsley and a bit more Romano cheese.
