Recipe - Olive Garden Spaghetti Carbonara

8 ounce Mushrooms w/stems; slice 1/4
6 tablespoon Shallots; mince fine
One fourth cup Rendered bacon drippings; or
Olive oil
24 sl Bacon; exthick, cook; slice
into 1/2" strips
2 pound Spaghetti; cook
4 tablespoon Olive oil
2 teaspoon Parsley; chop fine
3 Grinds black pepper
Salt to taste
4 tablespoon Parmesan; grate
3 cup Light bechamel sauce; hot
6 tablespoon Butter or margarine
6 tablespoon Allpurpose flour
3 cup Whole milk

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