From: Executive chef Bernard Laskowski and sous chef Andrew Sikkelerus, Park Grill, Chicago. Yield: 2 servings. SAUCE: 1 medium Spanish onion, julienne 6 oz. applewood smoked bacon, medium dice 2 oz. chopped garlic 4 oz. white wine 6 oz. chicken stock 1 oz. chopped thyme * * * 12 oz. cooked fettuccini pasta 4 oz. grated Parmesan cheese 2 large Grade A eggs for garnish, chopped parsley for garnish, shaved Parmesan For sauce: Render bacon until crisp and add the onions. Sweat the onions with ...

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