Spaghetti Carbonara - cooking recipe

Ingredients

3 c. mushrooms with stems, sliced 1/4 inch (8 oz. by weight)
6 Tbsp. shallots, minced finely
1/4 c. rendered bacon drippings (preferable) or pure olive oil (optional)
24 slices bacon (extra thick), precooked and sliced into 1/2-inch strips
2 lb. cooked spaghetti, precooked, hot (1 lb. dry weight)
4 Tbsp. pure olive oil
3 c. light, hot Bechamel Sauce
3 to 4 good grindings fresh ground black pepper
2 tsp. parsley, finely chopped
4 Tbsp. Parmesan cheese, freshly grated
salt to taste

Preparation

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