Olive Garden Spaghetti Carbonara

Recipe Ingredients

8 oz	227g	Mushrooms w/stems - sliced 1/4f
6 tablespoons	90ml	Shallots - mince fine
1/4 cup	59ml	Rendered bacon drippings - or
		Olive oil
24		Bacon; ex-thick - cooked, sliced 1/4" strips
2 lbs	908g / 32oz	Spaghetti - cooked
4 tablespoons	60ml	Olive oil
2 teaspoons	10ml	Parsley - chopped fine
3		Grinds black pepper
		Salt - to taste
4 tablespoons	60ml	Parmesan cheese - grated
3 cups	711ml	Light bechamel sauce
		Light bechamel sauce
6 tablespoons	90ml	Butter
6 tablespoons	90ml	All-purpose flour
3 cups	711ml	Whole milk

Recipe Instructions

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 sauteeuntil 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.

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