8 ounces mushrooms, with stems sliced 1/4-inch thick 5 tablespoons finely-minced shallots 1/4 cup olive oil 24 slices bacon, cooked & sliced 1/2-inch strips 2 lbs spaghetti, cooked 2 teaspoons finely-chpd fresh parsley black pepper salt 4 tablespoons grated parmesan cheese Light-Bechamel Sauce 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups whole milk

Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, 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 becahmel sauce, pepper, parsley and salt and blend thoroughly.

Serve immediately with Parmesan.


Sauce:

In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with 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.