Olive Garden Spaghetti Carbonara

      8 oz Mushrooms w/stems; slice 1/4
      6 tb Shallots; mince fine
    1/4 c  Rendered bacon drippings; or
           Olive oil
     24 sl Bacon; ex-thick, cook; slice
           -into 1/2" strips
      2 lb Spaghetti; cook
      4 tb Olive oil
      2 ts Parsley; chop fine
      3    Grinds black pepper
           Salt to taste
      4 tb Parmesan; grate
      3 c  Light bechamel sauce; hot
      6 tb Butter or margarine
      6 tb All-purpose flour
      3 c  Whole milk

Add the reserved bacon drippings of the olive oil to a heavy skillet over m SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on mo Remove from heat immediately and keep warm (180~).


Yield: 6 Servings