Recipe - Spaghetti Al Guanciale Spaghetti With Lean Salt Pork-Bacon

SAUCE
1 pound Lean slab bacon
2 md Onions; minced lengthwise
1 cn Mushrooms (stems and
pieces); (8 oz.) drained
1 tablespoon Coarsely ground pepper
3 Eggs; beaten
Grated Parmesan or Romano
cheese; (optional)

PASTA
6 qt Water
6 teaspoon Salt
1 One half pound Spaghetti; (1 One half to 2)

Cut bacon into 1 1/2inch 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 recipeludigest Volume 01 Number 402 by "Diane. Geary"
diane@keyway.net on Dec 26, 1997