| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Thai |
Pasta, Thai |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean slab bacon |
| 2 |
md |
Onions; diced lengthwise |
| 1 |
cn |
Mushrooms (stems and pieces); (8 oz.) drained |
| 1 |
tb |
Coarsely ground pepper |
| 3 |
|
Eggs; beaten |
|
|
Grated Parmesan or Romano cheese; (optional) |
| 6 |
qt |
Water |
| 6 |
ts |
Salt |
| 1 1/2 |
lb |
Spaghetti; (1 1/2 to 2) |
INSTRUCTIONS
SAUCE
PASTA
Cut bacon into 1 1/2-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@keyway.net> on Dec 26, 1997
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