Olive Garden Spaghetti Carbonara

For the Pasta: 4 ounces mushrooms, with stems sliced ¼-inch thick 4 tablespoons finely-minced shallots 2 tablespoons olive oil 12 slices bacon, cooked & sliced ½-inch strips 1 pounds spaghetti, cooked 1 teaspoons finely-chopped fresh parsley Black pepper Salt 4 tablespoons grated parmesan cheese

For the Béchamel Sauce: 4 tablespoons butter 4 tablespoons flour 2 cups whole milk

For the Béchamel Sauce: In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk. Do not allow the roux to color more than blond. Add whole milk and bring to just below the boiling point. Remove from heat immediately and keep warm. For the Pasta: Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and sauté until golden, not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm béchamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.