| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Mushrooms w/stems; slice 1/4 |
| 6 |
tb |
Shallots; mince fine |
| 1/4 |
c |
Rendered bacon drippings; or |
|
|
Olive oil |
| 24 |
sl |
Bacon; ex-thick, cook; slice into 1/2" strips |
| 2 |
lb |
Spaghetti; cook |
| 4 |
tb |
Olive oil |
| 2 |
ts |
Parsley; chop fine |
| 3 |
|
Grinds black pepper |
|
|
Salt to taste |
| 4 |
tb |
Parmesan; grate |
| 3 |
c |
Light bechamel sauce; hot |
| 6 |
tb |
Butter or margarine |
| 6 |
tb |
All-purpose flour |
| 3 |
c |
Whole milk |
INSTRUCTIONS
Add the reserved bacon drippings of the olive oil to a heavy skillet over m
SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on mo
Remove from heat immediately and keep warm (180~).
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