8 oz Mushrooms w/stems,slice-1/4"
6 T Shallots,mince fine
1/4 c Rendered bacon drippings,or Olive Oil
24 sl Bacon,ex-thick, cooked;-slice 1/2" strips
2 lb Spaghetti,cook
4 T Olive oil
2 t Parsley,chop fine
3 Grinds black pepper
4 T Parmesan,grate
3 c LIGHT BECHAMEL SAUCE,hot
6 T Butter (or margarine)
6 T All-purpose flour
3 c Whole milk
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 saute until they are
golden, but not brown. Add the cooked 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 (180).