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

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