Spaghetti al guanciale /spaghetti with lean salt pork-bacon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean slab bacon |
| 2 | mediums | Onions; diced lengthwise |
| 1 | can | Mushrooms (stems and pieces); (8 oz.) drained |
| 1 | tablespoon | Coarsely ground pepper |
| 3 | Eggs; beaten | |
| Grated Parmesan or Romano cheese; (optional) | ||
| 6 | quarts | Water |
| 6 | teaspoons | Salt |
| 1½ | pounds | Spaghetti; (1 1/2 to 2) |
Directions
SAUCE
PASTA
Cut bacon into 1½-inch pieces and saute until bacon is almost crisp.
Remove bacon as it is cooked. Drain almost all of the oil from skillet.
Saute onions until translucent; add drained mushrooms and continue cooking until heated completely. Turn temperature to warm on electric skillet. Cook pasta and drain. Pour eggs into a spaghetti bowl or dish. Put drained pasta on the beaten eggs and toss well until the heat of the spaghetti has cooked the eggs. (If the pasta has cooled too much, it won't cook the eggs.) If dish is a little too dry, add 1 tablespoon of the hot pasta water or olive oil. Add cooked bacon, onions and mushrooms to pasta; toss. Serve with Parmesan or Romano cheese.
Posted to recipelu-digest Volume 01 Number 402 by "Diane. Geary" <diane@...> on Dec 26, 1997