Spaghetti with Bacon and Mushroom Sauce

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

The most popular form of pasta is spaghetti in one form or another. It is one of the easiest of dishes to prepare. Add a few drops of oil to the kettle of boiling water to keep the strands from sticking together or onto the bottom of the kettle. Do not overcook the spaghetti, but cook it just to the al dente stage, the point at which the pasta becomes tender yet remains a little resilient to the bite.

Everything connected with the cooking and serving of spaghetti must be piping hot. It must be cooked in vigorously boiling water, drained immediately, poured onto an oven-hot platter, and served with a steaming sauce on plates hot enough to scorch the fingers.


  • 8 slices of bacon, cut into small cubes
  • ¼ cup butter
  • 1 cup thinly sliced mushrooms
  • 2 cups canned tomatoes, preferably
  • Italian plum tomatoes, drained and chopped
  • ¼ cup finely chopped parsley
  • ½ cup dry white wine or dry vermouth
  • Salt and freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 pound spaghetti, cooked and drained


  1. Cook the bacon in a skillet until it is rendered of most of its fat. Pour off all but one tablespoon of the fat and add the butter. Cook the mushrooms in it, stirring, until wilted.

  2. Add the tomatoes, parsley, wine, salt and pepper to taste and the red pepper to the skillet. Simmer for thirty minutes.

  3. Taste the sauce and, if desired, add more salt. Combine the sauce with the spaghetti and serve immediately.

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