Name: Spaghetti W/ Caramelized Onions, Mushrooms & Pancetta
Ingredients: 8 oz Uncooked Basic Popeil Pasta; *Note; 1 tb Olive Oil; 1/4 c Canadian Bacon; **Note; 6 c Vertically Sliced Onion; Abt 3 Lg; 1/4 ts Salt; ***Note; 1/4 ts Pepper; Divided; 6 c Sliced Mushrooms; Abt 1 Lb; 2 ts Minced Fresh Oregano; 1/4 c Chopped Fresh Parsley; Divided; 3 Cloves Garlic; Minced; 1/2 c Nonfat Veg Chicken Broth; Low Sod; Fresh Oregano; Optional

The ancient, historical Jesus came full of grace and truth. The modern, mythological Jesus comes full of tolerance and relativism. Even in the church truth is sometimes buried under subjectivism and cowardice, while grace is lost in a sea of permissiveness and indifference. Without truth, we lack courage to speak and convictions to speak about. Without grace, we lack compassion to meet people’s deepest needs. The vast majority of colleges were built with the vision and funding of Christians. Why? To teach truth. Most American hospitals were built with the vision and funding of Christians. Why? To extend grace. We don’t have the luxury of choosing either grace or truth. Yet many believers habitually embrace one instead of the other, according to our temperament, background, church or family. We must learn to say yes to both grace and truth – and say no to whatever keeps us from them.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	Main dishes, Pasta, Vegetables	4	Servings

INGREDIENTS

8	oz	Uncooked Basic Popeil Pasta; *Note
1	tb	Olive Oil
1/4	c	Canadian Bacon; **Note
6	c	Vertically Sliced Onion; Abt 3 Lg
1/4	ts	Salt; ***Note
1/4	ts	Pepper; Divided
6	c	Sliced Mushrooms; Abt 1 Lb
2	ts	Minced Fresh Oregano
1/4	c	Chopped Fresh Parsley; Divided
3		Cloves Garlic; Minced
1/2	c	Nonfat Veg Chicken Broth; Low Sod
		Fresh Oregano; Optional

INSTRUCTIONS

*NOTE: Original recipe used spaghetti.
**NOTE: Original recipe stated one could use pancetta or bacon (abt 1 oz).
Pancetta is Italian bacon that is cured with salt and spices but not
smoked. Regular bacon or ham can be substituted.
***NOTE: Original recipe used 1/2 tsp salt, divided
Cook pasta according to package directions, omitting salt and fat. Drain
well; set aside.
Heat oil in a large nonstick skillet over med heat until hot. Add pancetta
(canadian bacon or your substitute); saute 3 min. Stir in onion, 1/4 tsp
salt, and 1/8 tsp pepper; cover and cook 15 min, stirring frequently.
Uncover and cook an additional 10 min, stirring frequently. Remove onion
mixture from skillet; set aside.
Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper to skillet; cook over
med-high heat 4 min. Add oregano and 2 T parsley; cool 1 min. Add garlic;
saute 1 min. Add onion mixture and broth; cook until thoroughly heated. Add
mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls;
sprinkle evenly with 2 T parsley. Garnish with oregano, if desired.
Yield: 4 servings (serving size 1 1/2 C)
This was fabulous!! Wonderful textures and taste.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal  151.1, Fat 5.2g, Carb 19.9g, Fib 4.7g, Pro 10.5g, Sod 1317mg,
CFF  27.8%.
Recipe by: Cooking Light, May 1977
Posted to Digest eat-lf.v097.n231 by Reggie Dwork <reggie@reggie.com> on
Sep 13, 1997

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