Instructions

Clean the mushrooms and slice vertically into 1/4 " slices. Peel the shallots and
mince finely. Set these items aside.
Precook the extra thick bacon, until fully cooked, but not crisp. Save the rendered
bacon drippings for sauteeing the mushrooms and shallots or, if you prefer, use
pure olive oil. Drain the bacon on paper towels, cut across the slices into 1/2"
strips and set aside.
Cook the spaghetti according to package directions and blend with a little olive oil
after draining to prevent sticking together.
Add the reserved bacon drippings or the olive oil to a large, heavy skillet over
medium heat until fragrant, then add the mushrooms and shallots and saute' until
they are golden, but not brown. Add the bacon strips, stir well and turn off the
heat. Add the warm, precooked spaghetti and blend all ingredients together
thoroughly. Add the warm bechamel sauce, black pepper, chopped parsley and
salt, and blend thoroughly.
Remove to a heated serving dish or portion onto heated dinner plates and
sprinkle generously with the freshly grated Parmesan cheese. Serve
immediately.
BACHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 Tbsp. butter or
margarine, add 6 Tbsp. all purpose flour and cook on moderate heat for 2
minutes, stirring constantly with a wire whisk. Do not allow the roux to cool more
than blonde. Add 3 cups of homogenized milk (don't use skim or low-fat) and
bring to just below the boiling point. Remove from heat immediately and keep
warm (180 degrees)