Olive Garden Spaghetti Carbonara

• 8 ounces mushrooms sliced
• 6 tablespoons shallots minced
• 1/4 cup bacon drippings
• 24 slices bacon cooked, sliced, thick
• 2 pounds spaghetti cooked
• 4 tablespoons olive oil
• 2 teaspoons parsley leaves chopped
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 3 cups bechamel (white) sauce
• 6 tablespoons butter or margarine
• 6 tablespoons flour, all-purpose
• 3 cups milk whole

1. Add the reserved bacon drippings of the olive oil to a heavy skillet.
2. In a heavy non-aluminum pot, melt butter and add flour and cook.
3. Remove from heat immediately and keep warm.
4. Add to pasta with rest of ingredients.

mushrooms, shallots, bacon drippings, bacon, olive oil, parsley, parmesan, bechamel, butter, flour, milk

Taken from recipeland.com/recipe/v/olive-garden-spaghetti-carbonar-43145 (may not work)