Linguine E Americana
3 slices bacon, diced
1 small onion, finely diced
3 cloves garlic, minced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/2 teaspoon sea salt (plus more to taste)
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese for garnish
Saute the bacon in a large stockpot.
Cook until lightly browned but not burned.
Saute for 7-8 minutes over medium-high heat, until onion is soft and translucent.
Bring to a simmer and then add the chicken stock.
Add salt and pepper.
Bring to a boil and add the pasta (be sure to break the linguine into 2-inch-long pieces).
Cook for about 10-12 minutes, until pasta is "al dente", the Italian expression for cooked pasta that is still firm, but not hard.
Stir the pot frequently as there will not be an abundance of liquid in which to cook the pasta.
About the time the pasta is al dente, you will be left with a lovely sauce in the pot. (If it is too runny and soupy, continue to cook a bit longer.)