Linguine with Onion, Bacon, and Parmesan

Ingredients

• 0.5 pound bacon sliced
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon fresh-ground pepper black
• 0.8 pound pasta 
• 2  onions sliced thin
• 0.5 cup parmesan cheese grated plus more for serving
• 0.1 teaspoon red-pepper flakes dried
• 1 teaspoon salt 

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. In a large frying pan, cook the bacon until crisp.
2. Remove the bacon with a slotted spoon and drain on paper towels.
3. Pour off all but 2 tablespoons of the bacon fat.
4. Put the pan over moderate heat.
5. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes.
6. Remove from the heat.
7. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water.
8. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water.
9. Serve with additional Parmesan cheese.
10. Variation: Linguine with Leeks, Pancetta, and Parmesan: Substitute 1/2 pound of pancetta for the bacon, and 1 1/2 cups of sliced leeks, white and light-green parts only (from about 3 medium leeks), for the onion.
11. Wine Recommendation: Though the dish is Italian, the ingredients make one think of an Alsatian quiche. A riesling from this French region will work beautifully with this pasta.