Spaghetti Carbonara Recipe

• 3 c. (8 ounce. by weight) mushrooms with stems, sliced 1/4"
• 6 tbsp. shallots, chopped finely
• 1/4 c. rendered bacon drippings (preferable) or possibly pure extra virgin olive oil (optional)
• 24 slices bacon, extra thick, precooked, sliced into 1/2" strips
• 2 pound cooked spaghetti (1 pound dry weight), precooked, warm
• 4 tbsp. pure extra virgin olive oil
• 3 c. light bechamel sauce, warm (recipe follows)
• Freshly grnd black pepper (3-4 grnd grindings)
• 2 teaspoon parsley, finely minced
• 4 tbsp. Parmesan cheese, freshly grated
• Salt to taste

1. Clean the mushrooms and slice vertically into 1/4 inch slices.
2. Peel the shallots and mince finely.
3. Set these items aside.
4. Precook the extra thick bacon till fully cooked, but not crisp.
5. Save the rendered bacon drippings for sauteing the mushrooms and shallots or possibly, if you prefer, use pure extra virgin olive oil.
6. Drain the bacon on paper towels, cut across the slices into 1/2 inch strips and set aside.
7. Cook the spaghetti according to package directions and blend with a little extra virgin olive oil after draining to prevent sticking together.
8. Add in the reserved bacon drippings or possibly the extra virgin olive oil to a large, heavy skillet over medium heat till fragrant, then add in the mushrooms and shallots and saute/fry till they are golden brown, but not brown.
9. Add in the bacon strips, stir well and turn off the heat.
10. Add in the hot, precooked spaghetti and blend all ingredients together thoroughly.
11. Add in the hot bechamel sauce, black pepper, minced parsley and salt and blend thoroughly.
12. Remove to a heated serving dish or possibly portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese.
13. Serve immediately.

mushrooms, shallots, bacon, bacon, weight, olive oil, light bechamel sauce, freshly grnd black pepper, parsley, parmesan cheese, salt

Taken from cookeatshare.com/recipes/spaghetti-carbonara-18249 (may not work)