This is a different pasta dish than I had ever tried before, but very very good. The flavors all come together to make a simply Devine combination that should not be missed.
¼ cup olive oil
1 large onion peeled, halved and thin sliced
1 pound Smoked bacon cut crosswise into ¼ inch strips
1 bay leaf
¾ cup dry white wine or chicken broth
1 teaspoon oregano
1 teaspoon red pepper flakes
¾ cup crushed tomatoes or tomato sauce
½ cup chicken broth
½ cup Parmesan Cheese grates
8 ounces Fettuccini noodles dry or fresh
Add the oil to a reasonable sized frying pan and cook the onions until they are soft and translucent. Once done remove from pan and set aside.
Using the same pan, fry the bacon with the bay leaf until the bacon has rendered it's fat, brown but not crisp.
Pour off most, but not all of the bacon fat. Add back the onions, the white wine (or equal amount chicken broth), and let simmer for a few minutes.
In the meantime, cook the fettuccine noodles according to package directions. Once cooked, drain reserving about 1/2 cup of the starchy pasta water.
Add the tomato sauce, chicken broth, oregano and pepper flakes, stir and let simmer another ten minutes. (Add some of the starchy pasta water, as necessary, if the sauce is drying out.)
Toss about ¼ of the sauce with the fettuccine and parmesan, divide the pasta on the plates, then spoon the rest of the sauce on top of the pasta. Sprinkle with more grated parmesan and serve.