Yield
25 servings
Portion Size
159 g/5.6 oz
Category
Pork
Featured Maple Leaf Product: Bacon Chips, 1 inch, fully cooked (#13509)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Dry Spaghetti pasta | 900 g | 2 lbs |
| Fresh mushrooms, sliced | 180 g | 6.4 oz |
| Fresh white onions, chopped fine | 610 g | 1 lb 5.5 oz |
| Canola oil | 30 mL | 2 Tbsp |
| Bacon Chips, 1 inch, fully-cooked | 750 g | 1 lb 10.5 oz |
| Heavy whipping cream, 35% milk fat | 700 mL | 2 3/4 cup |
| Chicken broth, reduced sodium | 350 mL | 1 1/3 cup |
| Parmesan cheese, shredded | 430 g | 15.2 oz |
| Table salt | 5 mL | 1 tsp |
| Ground black pepper | 15 mL | 1 Tbsp |
Method
- Cook spaghetti according to package directions in salted boiling water for approximately 9-12 minutes until al dente. Drain the water and transfer back to the pot and place lid over top.
- While spaghetti is cooking, cut fresh mushrooms into thin slices or alternatively used canned, drained, sliced mushrooms. Finely chop onions.
- Heat oil in a skillet over medium-high heat and saute onions. Add sliced mushrooms and continue to saute for 2-4 minutes. Add bacon chips and heat.
- Add whipping cream and chicken broth; cover with lid and heat for approximately 5 minutes. Pour the sauce over the spaghetti. Add the Parmesan cheese and season with salt and pepper.
- Serve immediately and may garnish with additional Parmesan cheese and dried/fresh basil.
Suggested Accompaniments
Serve with steamed broccoli and toasted garlic bread. May garnish with additional Parmesan cheese and dried/fresh basil (sides not included in the nutritional information).
Nutritional Info per 159 g/5.6 oz
| Calories | 400 kcal |
| Protein | 12 g |
| Cholesterol | 70 mg |
| Total Fat | 24 g |
| Saturated fat | 12 g |
| Trans fat | 0 g |
| Carbohydrate | 32 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Sodium | 770 mg |
| Potassium | 100 mg |
| Calcium | 175 mg |
| Iron | 1.5 mg |
| Calories from protein | 12% |