Things You’ll Need:
- 1 Box of spaghetti.
- 7-8 Slices of bacon.
- 8 Oz. of Portobello mushroom.
- 4 Eggs.
- 3 Oz. of butter.
- 4 Oz. of Grated parmiggiano
- 2 Onions
- 1 Can of crushed tomato.
- Or a small container of heavy cream for a variation.
- 5 Basil leaves.
- 1 Glass of Madera wine.
- Salt and pepper
- Step 1
Wash and clean mushrooms and onions, cut them thin and put them aside.
also get the 7-8 slices of bacon and cut them in not too small pieces about an inch or so. If you want you can use more then 7-8 slices.
- Step 2
In the mean time, boil the water for the spaghetti in a large and deep pasta pan, with the palm of your hand filled with salt and mix it.
At the same time in a frying pan use half of the butter and half onion, saute’ the onion and add half can of crushed tomato, add little bit at a time the half glass of Madera wine let it cook for about 7 minutes. If you have to use the same pan you can just put the mixture in a bowl.
- Step 3
Sauté’ the left over onions and the bacon in the left over butter that we are using for the recipe, add the mushrooms after a little bit, make sure everything gets sauté equally and golden. also in a bowl mix 3 yellow yolks only with 1 entire egg (yolk and the clear part)mix it good .
- Step 4
When the spaghetti are ready (same whole story) not too soft, not too hard, the spaghetti need to have just a little bite to it, that is called “Al Dente”.
- Step 5
Drain and put it back in the pan on a low heat, mix almost everything together except the tomato mix, with 4 oz. of parmiggiano, keep cooking on low until by eyes, the eggs look cooked like scrambled. Now add the tomato mix let it cook for another 2 minutes and ready to go!!