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Spaghetti Carbonara

Prep
Cook
Serves 4people
Ingredients
1
lb fettuccine
1
lb thick unsmoked bacon
3/4
lb fresh mushrooms
6
garlic cloves
5
eggs
1/4
cup black pepper
2
onions, sliced
1/4
cup olive oil
1/2
cup freshly grated parmesan
Directions
1.
Bring an 8 quart kettle to a boil. Cut the bacon into small chunks. Slice and chop the onion. Wash and slice the mushrooms. Mince the garlic. In a heavy skillet, heat the olive oil and add the bacon, cooking until crisp. Remove. Sauté the mushrooms, onions and garlic until golden brown. Return the bacon to the mixture and keep warm. Cook the spaghetti in the now boiling salted water until al dente. Meanwhile, beat 5 eggs and pepper in a bowl. Add the cheese, stirring well. Stir in the mushroom bacon mixture. Drain the spaghetti and immediately pour into the bowl, tossing the pasta rapidly with the egg mixture until coated. The heat of the spaghetti will cook the eggs. Serve immediately.

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