- 36 oz bacon
- 10 oz Velveeta cheese
- 1 cup chopped onion
- 4 cans of cream of mushroom
- 1 cup water
- 1 pint heavy whipping cream
- Ground pepper to taste
- 2 tbsp minced garlic
- 3 lbs uncooked spaghetti
- 1/4 cup fish sauce
- Optional: Chopped parsley.
Procedure for the sauce:
- Chopped the bacon into small pieces. Then fry until its crispy. Ste aside. Drain the grease, but leave about 2 tbsp for sauteing.
- Saute garlic and onion. Mix in the bacon.
- Put the fish sauce and ground pepper.
- Mix in the cream of mushroom, and a cup of water. Let it simmer for 5 to 10 minutes.
- Put the heavy whipping cream.
- Put the Velveeta cheese and let it melt. When the cheese has melted, its done.
Procedure for the spaghetti:
- Boil some water.
- When its boiling, put the spaghetti and stir it constantly.
- When its nice and soft, its done.
- Drain the water and coat the spaghetti with butter.
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