Spaghettini with Onions, Scallions, and Garlic

Ingredients

• 0.3 pound bacon sliced
• 1.8 cups chicken broth low-sodium homemade canned
• 4 cloves garlic sliced thin
• 2 large onions sliced thin
• 0.5 cup parmesan grated
• 0.5 teaspoon salt 
• 6  scallions white green chopped cut into 1/2-inch lengths, tops
• 0.8 pound spaghettini 

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. In a large deep frying pan, cook the bacon over moderate heat until crisp.
2. Remove the bacon with a slotted spoon.
3. Pour off all but 3 tablespoons of the bacon fat or, if you don't have 3 tablespoons, add enough olive oil to make up the amount.
4. Put the pan over moderately low heat.
5. Add the onions and 1/4 teaspoon of the salt. Cook, covered, for 5 minutes.
6. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden, 10 to 15 minutes. Stir in the scallion bulbs and the garlic; cook 2 minutes longer, stirring occasionally.
7. Add the broth and bring to a simmer.
8. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until almost done, about 9 minutes.
9. Drain the spaghettini and add it to the simmering broth. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and the remaining 1/4 teaspoon salt. Toss with the bacon and scallion greens.
10. Wine Recommendation: There are no tomatoes in this sauce, but you'll still want a red wine--the rich Parmesan needs the tannins to provide balance. Go for a basic (not Riserva) Chianti and enjoy its bright, slightly bitter-cherry and earth flavors.
11. Notes: Scallions, also known as green onions, are essentially an herb and a vegetable in one. The bulbs can be used like a regular onion, while the green tops make a great flavoring and garnish. In fact, the chopped tops can be used as a substitute for chives.