12 strips bacon, cut into 1/2" pieces
8 tbsp. olive oil
2 onions, quartered & cut into thin lengthwise strips
4 garlic cloves, minced
1/2 c. pitted & chopped imported black olives
1/2 lb. linguine
4 tbsp. chopped fresh parsley, or other fresh herbs to taste (opt.)
Coarsely ground black pepper
Grated Parmesan cheese

1. Cook the bacon in a medium skillet until partially browned; drain off most of the fat. Add the olive oil; heat over low heat; add the onion; saute until soft and edges begin to turn golden, about 8 minutes. Add the garlic; saute 1 minute. Stir in the olives.

2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes; drain. Toss with the onion and bacon sauce and the parsley, if using. Sprinkle with pepper and grated cheese. Serves 4 to 5.

Excellent and good!