3 c. (8 oz. by weight) mushrooms with stems, sliced 1/4"
6 tbsp. shallots, minced finely
1/4 c. rendered bacon drippings (preferable) or pure olive oil (optional)
24 slices bacon, extra thick, precooked, sliced into 1/2" strips
2 lb. cooked spaghetti (1 lb. dry weight), precooked, hot
4 tbsp. pure olive oil
3 c. bechamel sauce, hot (see below)
Freshly ground black pepper (3-4 ground grindings)
2 tsp. parsley, finely chopped
4 tbsp. Parmesan cheese, freshly grated
Salt to taste

Clean the mushrooms and slice vertically into 1/4 inch slices. Peel the shallots and mince finely. Set these items aside.

Precook the extra thick bacon until fully cooked, but not crisp. Save the rendered bacon drippings for sauteing the mushrooms and shallots or, if you prefer, use pure olive oil. Drain the bacon on paper towels, cut across the slices into 1/2 inch strips and set aside.

Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.

Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, black pepper, chopped parsley and salt and blend thoroughly.

Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese. Serve immediately.

Bechamel Sauce:

1/3 c. butter (3/4 stick)
2 tbsp. corn starch
2 c. milk
1/4 c. Parmesan cheese
1 large egg, whipped

In a warm saucepan melt butter. Remove from heat and wisk in corn starch until well blended. Return to heat and whisk in 2 cups of milk (one at a time), continue until sauce thickens.

Remove from heat and whisk in Parmesan cheese, then fold in one whipped egg.