Spaghetti with mushroom, bacon and bechamel

Ingredients

8 ounces Mushrooms w/stems, slice ΒΌ
6 tablespoons Shallots, mince fine
1/4 cup Rendered bacon drippings, or
24 slc Bacon, ex-thick, cook, slice into 1/2" strips
2 pounds Spaghetti, cook
4 tablespoons Olive oil
2 teaspoons Parsley, chop fine
3 Grinds black pepper
Salt to taste
4 tablespoons Parmesan, grate
3 cups Light bechamel sauce, hot
6 tablespoons Butter or margarine
6 tablespoons All-purpose flour
3 cups Whole milk

Preparation

1
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 ).

Tools

 



About

this is NOT italian carbonara.

Yield:

6.0 servings

Added:

Monday, January 4, 2010 - 5:37am

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