Frank's Recipes! Olive Garden Spaghetti Carbonara

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Olive Garden Spaghetti Carbonara

Yield: 6 servings

8 oz Mushrooms w/stems; sliced 1/4 inch
6 tablespoon Shallots; mince fine
1/4 cup Rendered bacon drippings; or Olive oil
24 slice Bacon; ex-thick, cooked; sliced 1/4 inch strips
2 lb Spaghetti; cooked
4 tablespoon Olive oil
2 tsp Parsley; chopped fine
3 Black pepper
Salt; to taste
4 tablespoon Parmesan cheese; grated
3 cup Light bechamel sauce

Light Bechamel Sauce
6 tablespoon Butter
6 tablespoon All-purpose flour
3 cup 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 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 (180~).