Jackie Ang-Po


by Jackie Ang-Po

1/4 cup     Angel Kremdensada
1 1/4 cups     Angel Evaporada
3     egg yolks
1 cup     cheddar cheese
400 grams     spaghetti noodles
1 cup     diced bacon
1/4 cup chopped onions
1/2 cup     sliced button mushrooms
1 1/2 teaspoons    salt
1/8 teaspoon     white pepper
2 tablespoons     chopped parsley

In a large bowl, whisk together Angel Kremdensada, Angel Evaporada, egg yolks, and cheese. Set aside. Cook spaghetti as directed in its package. Drain and set aside. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss in cooked spaghetti. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast. Makes 6 to 8 servings.




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