From: Chef Steve Chiappetti, Viand, Chicago. Yield: 24 servings. 4 lb. Barilla spaghetti 2 lb. bacon, diced 4 lb. ricotta cheese 1½ lb. shredded Parmesan cheese 4 tsp. dried oregano 1 tsp. salt ½ tsp. pepper 6 Tbsp. butter, diced 24 eggs Blanch spaghetti until just before al dente; drain. Cook bacon until crispy; drain on paper towels. In large bowl, stir toegether ricotta, Parmesan, bacon, oregano, salt and pepper until well combined. Add in cooked spaghetti and mix thoroughly, ...
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