Onion, Cheddar and Bacon Pasta

This is more of a cold weather dish, with the warmth of the browned onions and smoky bacon. Wonderfully warming and creamy. 

5 servings 

6 to 8oz bacon, cut into lardons

¼ cup bacon fat

4 medium onions (24oz/680g) thinly sliced

¼ Tbsps white wine

1 lb spaghetti, linguini or fettucine etc.

1½ cups whipping (heavy) cream

6oz shredded Cheddar cheese 

Salt, to taste

1. Cook the bacon until just before it crisps, or until it is of a light golden colour. Remove it from the fat and set aside, keeping about ¼ cup of fat (if there isn't enough fat, add butter. Chop the bacon into pieces and set aside.
2. To the hot bacon fat add the onion to caramelize. To properly caramelize, cook the onions over med-low heat, preferably using a diffuser, stirring often; this can take a half hour+, be patient. It's worth it. 
3. When the onions are of a delicious brown and very soft, the sugars will have stuck to the bottom of the pan creating the fond and a lot of the flavor. Deglazed with the wine. Add as much wine as you need to get that lovely fond moving... (within reason. If you want more white wine, pour some in a glass and drink it).
4. Put the pasta on to boil.
5. Add the cream to the onions and bring to the boiling point. Turn off the heat. Mix in the cheese and the bacon.
6. Pour over the noodles; toss to coat. Test the seasoning and add salt to your liking, a pinch at a time.
7. Serve with a good grind of black pepper.