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Spaghetti Al Guanciale (Spaghetti With Lean Salt Pork-Bacon)
Sauce:
1 lb. lean slab bacon
2 medium onions, diced lengthwise
1 8 oz. can mushrooms, stems and pieces, drained
1 tbsp. coarsely ground pepper
3 eggs, beaten
grated parmesan or romano cheese
Pasta:
6 quarts water
1 tsp. salt
1 1/2 to 2 lbs. spaghetti
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 and 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 and toss. Serve with parmesan or romano cheese.
Serves 6 to 8.
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Spaghetti Al Guanciale (Spaghetti With Lean Salt Pork-Bacon)
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spaghetti Al Guanciale (Spaghetti With Lean Salt Pork-Bacon)
Sauce:
1 lb. lean slab bacon
2 medium onions, diced lengthwise
1 8 oz. can mushrooms, stems and pieces, drained
1 tbsp. coarsely ground pepper
3 eggs, beaten
grated parmesan or romano cheese
Pasta:
6 quarts water
1 tsp. salt
1 1/2 to 2 lbs. spaghetti
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 and 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 and toss. Serve with parmesan or romano cheese.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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