Spaghetti Alla Boscaiola

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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
  1. 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.

  2. 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.

  3. 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 .

  4. 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”.

  5. 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!!

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