Olive Garden Spaghetti Carbonara

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

8	ounces	mushrooms w/stems -- sliced 1/4f
6	tablespoons	shallots -- mince fine
1/4	cup	rendered bacon drippings -- or olive oil
24	slices	bacon
2	pounds	spaghetti -- cooked
4	tablespoons	olive oil
2	teaspoons	parsley -- chopped fine
3	dashes	black pepper
1	teaspoon	salt -- to taste
4	tablespoons	parmesan cheese -- grated
3	cups	light bechamel sauce
		---light bechamel sauce
6	tablespoons	butter
6	tablespoons	all-purpose flour
3	cups	whole milk

Preparation:

Add the reserved bacon drippings of the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and sauté‚until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan. SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180F). Source: The Olive Garden.