1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices bacon, extra thick
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated
Preparation:
Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour
and cook for 1 minute. Add milk, salt and pepper and stir vigorously with
wire whip until mixture barely comes to a boil. Reduce heat and simmer
5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon
until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and
stir into sauce. Heat olive oil in large skillet over medium heat. Add
sliced mushrooms and minced onions and sauté until golden. Add
to sauce. Cook spaghetti according to package directions. Drain well and
add to the sauce along with the parsley. Blend well and transfer to serving
dish. Sprinkle with Parmesan cheese and serve immediately.
Main Dish index