Linguini with Fresh Mozzarella and Onion Quartet

The first time I made this, I told my husband that if we were not married, after he tasted this, he would have dropped to his knees and proposed. The sweetness of the onions is balanced well by the balsamic vinegar and thyme. The bacon lends a subtle smokiness to this dish. It is truly one of my favorite pasta dishes.



Linguini with Fresh Mozzarella and Onion Quartet

1/4 cup olive oil
3 cups sliced leeks, white and light green parts only
1 large white onion, chopped
2 bunches green onion, sliced
6 large shallots, sliced
1 ½ cups chicken broth
1 ½ cups heavy cream
1 ½ tablespoons balsamic vinegar
2 large garlic cloves, pushed thru a press
¾ teaspoon salt
¼ teaspoon pepper
½ cup fresh pearlini mozzarella
1/8 level teaspoon ground thyme
6 slices bacon, cooked crisp and crumbled (optional)
1 pound linguine

Heat the olive oil in a large skillet over medium heat. Add leeks, white onion, green onions and shallots; cook 5 minutes, stirring frequently. Add the garlic. Cover, reduce heat to low, and cook 20 minutes or until leeks and onions are tender and just starting to brown, stirring frequently.
While onion mixture cooks, prepare pasta according to package directions.
In a small saucepan, bring the broth to a boil. Add vinegar. Add broth mixture, cream and salt to onion mixture; cook 2 minutes, stirring frequently.
Cook bacon until very crisp. Allow to cool then crumble.
Remove sauce from heat; stir in thyme a little at a time until you reach desired taste. Add sauce to pasta. Add crumbled bacon. Toss gently to combine. Top with mozzarella and toss again.