Spaghetti Carbonara "Olive Garden" Style

This is a lighter version of traditional carbonara because it uses bechamel (white) sauce in place of heavy cream.  But don't kid yourself.....this is still not a "skinny" meal.  Oh but it's so yummy!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups milk
1/2 tsp salt
1/8 tsp pepper
1/2 cup parmesan cheese
1/2 lb bacon, cut in squares
1/2 onion, chopped
6 mushrooms, sliced
2 tsp parsley
spaghetti for 4

Start by preparing the white sauce.  Melt the butter in a saucepan and whisk in the flour.

Pour in the milk while whisking to keep the flour from becoming lumpy. (Sorry no photo of this step because I would have needed a 3rd hand!)
Continue whisking about 10 minutes on medium heat until sauce thickens and coats a spoon.

Now you are ready to add the parmesan cheese.  Taste and add more salt and pepper if needed.
In a frying pan brown the bacon, then add to sauce.

In the same frying pan, using the bacon grease, brown the onion and mushrooms and set aside.

Now cook spaghetti as directed on package.  Keep sauce warm on low heat.
Drain spaghetti and toss with bechamel and bacon.
Top with onions and mushrooms and sprinkle with parsley.

Serves 4