This dish was described in a novel by Amor Towles, “The Lincoln Highway”.  I found it in omaha.com, although it is apparently on the author’s website.  It is a relatively quick dish suitable for midweek.  I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 oz. per person, and only use 4 oz. for the fattier commercial bacon.  I have sized this for 2 servings.

2 Tbs. olive oil

½ large onion, peeled and thinly sliced

½ lb. bacon, cut into lardons

1 small bay leaf

3 oz. dry white wine

½ tsp. dried oregano

½ tsp. red pepper flakes

3 oz. crushed tomatoes or tomato sauce

¼ cup chicken broth

¼ cup freshly grated Parmesan cheese (plus more at the table)

4 oz. dried fettuccine

In a large skillet, heat the oil and saute the onions until translucent.  Push the onions to the side of the skillet and add the bacon and bay leaf.  Saute the bacon until cooked, but not crispy.  Pour off any excess fat.  Deglaze the pan with the white wine and cook until it is nearly dry.  Add the oregano, pepper flakes, crushed tomatoes, and chicken broth.  Bring to a boil and reduce to a simmer.  Cook, stirring occasionally, while the fettuccine cooks, adding some water if it gets too dry.

Cook the fettuccine per the package directions.  Drain the fettuccine reserving the pasta water.  Add the drained fettuccine to the skillet and stir vigorously to combine the pasta and the sauce.  Add a bit of pasta water if necessary.  Stir in the Parmesan and serve.