chopped fresh parsley1 In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.
I had pasta noodles on hand too, and after the women in the group mixed their zoodles with this rich sauce filled with slow roasted tomatoes, fresh herbs andgroundbeef, the men chimed in and did the same
I titled this recipe “Beef Stew with Crisps andMushroom” and elected not to include the word “chips” because this beef stew is given a crunch not only by homemade sweet potato chips, but also baked croutons and crispy pancetta