Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
*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 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 on Sep 13, 1997
