1/4 c. virgin olive oil
8 oz. onions, halved, core removed & sliced thinly
1/4 c. chopped parsley, squeezed dry
2-3 oz. Prosciutto, cut in 1" julienne strips
6 oz. Canadian bacon, cut in 1" squares
1 lb. wide fettucini, Duram Wheat
1/8 tsp. crushed Italian red pepper
Freshly milled black pepper, generous amount
1/2 tsp. oregano leaves
1 c. fontinella cheese, 1/4" dice
1/2 c. grates asiago or Romano cheese
1/2 pt. heavy cream

NOTE: This is a spaghetti dish. My personal preference is fettucini.

PRE-PREP:

1. Peel and slice onions as directed in recipe.

2. Chop parsley, squeeze dry in a clean cloth, leave in cloth until ready to use.

3. Cut Prosciutto in 1" julienne.

4. Cut Canadian bacon in 1" squares.

5. Cut fontinella cheese in 1/4" dice.

6. Place all other ingredients at hand ready to use.

7. When all prepping is done, place water for pasta to boil.

PROCEDURE:

1. Place a stainless sautoir (saucepan with 2" sides) with the oil over a low to moderate fire and heat. Add the onions and saute until translucent, stirring frequently to evenly cook the onions. Add a little more oil to moisten onions if needed.

2. Add the parsley, stir together and let cook until well wilted. Add the Prosciutto. Let cook a minute, then add the Canadian bacon, stirring all together, let cook several minutes. Remove from fire and keep warm.

3. Cook fettucini al dente: Just before fettucini are cooked, return saute pan over a low fire, add the red pepper, black pepper and the oregano leaves. Add the heavy cream, return to just under a simmer (but do not boil), stirring to let the flavor of all the ingredients blend together. Keep warm until needed.

4. When fettucini are cooked, drain well and place in a large pasta dish or bowl. Add the preparation from the saute pan, working quickly with two wooden forks, mix together several times, add the fontinella and the grated cheese, working quickly with the wooden forks, toss together once more blending well.

Serve immediately in hot pasta dishes and top with additional grated cheese.

NOTE: For a better and informal way, toss pasta in the skillet that has been used to saute the onions and the bacon.