Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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; ex-thick -- cooked, sliced 1/4"
                        -- strips
   2      pounds        spaghetti -- cooked
   4      tablespoons   olive oil
   2      teaspoons     parsley -- chopped fine
   3                    grinds black pepper
                        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.