Spaghettini with Onions, Scallions and Garlic

  • Active Time 30m
  • Total Time 30m

Serves 4

Supporting players become stars in a simple spaghettini recipe that gives onions, scallions and garlic a chance to shine. Other members of the lily family, such as leeks or shallots, make good understudies; use them as additions or substitutions.


  • For Bacon:
  • 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
  • For Vegetables:
  • 2 large onions, sliced thin
  • 1/2 teaspoon salt
  • 6 scallions, white bupounds cut into 1/2-inch lengths, green tops chopped
  • 4 cloves garlic, sliced thin
  • For Pasta:
  • 1 3/4 cups canned low-sodium chicken broth or homemade stock
  • 3/4 pound spaghettini
  • 1/2 cup grated Parmesan cheese


FOR BACON: In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon.

FOR VEGETABLES: 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. Put the pan over moderately low heat. Add the onions and 1/4 teaspoon of the salt. Cook, covered, for 5 minutes. 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. Add the broth and bring to a simmer.

FOR PASTA: Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until almost done, about 9 minutes. 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.

Tip: 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. 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2929

nutrition information per serving

589 calories; 22g total fat; 29mg cholesterol; 820mg sodium; 74g carbohydrates; 5g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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