Ingredients:
- 6 to 8 ounces sliced mushrooms
- 3 tablespoons chopped green onions
- 2 tablespoons bacon drippings or olive oil
- 10 to 12 slices bacon, diced and cooked
- 1 pound spaghetti, cooked and drained
- 1 teaspoon finely minced fresh parsley
- freshly ground black pepper
- salt to taste
- 2 tablespoons grated Parmesan cheese
- Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
Preparation:
Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Sauté until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.
Sauce: In a heavy saucepan, melt butter; add flour and cook on
medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble.
Remove from heat and keep warm.
Serves 4.
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