Title: Spaghetti W/ Caramelized Onions, Mushrooms & Pancetta
Categories: Main dishes, Pasta, Vegetables
Yield: 4 Servings

8 oz Uncooked Basic Popeil Pasta;
-*Note
1 tb Olive Oil
1/4 c Canadian Bacon; **Note
6 c Vertically Sliced Onion; Abt
-3 Lg
1/4 ts Salt; ***Note
1/4 ts Pepper; Divided
6 c Sliced Mushrooms; Abt 1 Lb
2 ts Minced Fresh Oregano
1/4 c Chopped Fresh Parsley;
-Divided
3 Cloves Garlic; Minced
1/2 c Nonfat Veg Chicken Broth;
-Low Sod
Fresh Oregano; Optional

*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