Linguine Tre Fratelli (Three Brothers)

I named this pasta dish Linguine Tre Fratelli because the flavor profile really draws it's essence from three major components: bacon, onions, and fresh basil. There are many variations to this recipe, but I feel that this version really brings it home. It is fast, simple, and delicious, but be forwarned - this dish should probably come with the card of a talented cardiologist. It is very rich and high in fat content, but boy oh boy is it good! This recipe serves four. Enjoy!

12 Slices Thick Sliced Bacon
1 Medium Onion
1/4 Cup Salted Butter
Fresh Parsely
Fresh Basil
Fresh Garlic
Fresh Grated Parmesan
1 Box Linguine
Salt & Pepper

First, rough-chop your bacon into approximately 2" squares and toss the pieces into a heavy-bottomed frying pan at a medium-low heat. While the bacon starts to cook off, cut your onion into quarters and julienne. Add the sliced onions and a good pinch of chopped garlic to the pan with the bacon, allowing the onions to brown and caramelize in the bacon fat, cooking slow and low. Stir the contents of the pan occasionally to prevent sticking.
While that is cooking, rough chop your fresh parsley and basil. The amount of herbs you use is optional. I tend to go a little heavy, as the aromatic herbs provide a sweet and fresh contrast to the salty bacon and Parmesan.
When the onions in the pan are a nice golden brown and the bacon appears to be crispy pull the pan from the burner. Carefully drain about half of the bacon fat from the pan. Add the butter to the mixture and return to a low heat, stirring slowly while allowing the butter to melt without scorching.
Once the butter is completely melted with the rest of the ingredients, pour the contents of the pan into a large bowl with your cooked linguine. Add your chopped herbs, salt and pepper to taste, and toss the pasta thoroughly. Serve into large pasta bowls and top with a generous portion of the fresh Parmesan. A nice piece of toasted garlic bread really tops off the dish.
A mellow and semi-sweet Chianti is the perfect wine for this dish.
I hope you enjoy, and until next time...mangi bene e sia bene! Grazie!