1 (8 oz.) pkg. spaghetti
1/2 (8 oz.) pkg. sliced bacon, diced
1/2 lb. mushrooms, sliced
2 tbsp. salad oil
2 tbsp. flour
1/4 tsp. salt
1 1/4 c. milk
1/2 c. grated Parmesan cheese
1/2 c. sliced or slivered almonds, toasted
1 tbsp. minced parsley, garnish

In 2-quart saucepan, cook bacon until browned, drain. Cook mushrooms in bacon drippings until tender. Remove mushrooms and in same pan, heat salad oil until hot. Add flour and salt; stir in milk until thickened and smooth, stirring. Stir in bacon, mushrooms and cheese until cheese melts. Set aside 2 tablespoons almonds for garnish. Stir remaining almonds into sauce. Toss with spaghetti, garnish with almonds and parsley.