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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown. | 2. Add the bacon strips, stir well and turn off the heat. | 3. Add the warm spaghetti and blend all ingredients together thoroughly. | 4. Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly. | 5. Serve immediately with Parmesan. | 6. Sauce: | 7. In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk. | 8. Do not allow the roux to color more than blond. | 9. Add milk (no skim or low-fat) and bring to just below the boiling point. | 10. Remove from heat immediately and keep warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
shallot	5	tablespoons	finely-minced	36.0	8.4	1.25	0.05
olive oil	1/4	cup		477.36	0.0	0.0	54.0
bacon	24	slices	cooked sliced	867.84	7.2576	61.2096	65.0112
spaghetti	2		cooked	17.5767	3.9179	0.3629	0.3232
parsley	2	teaspoons	finely-chpd	0.9	0.1582	0.0743	0.0198
black pepper				-	-	-	-
salt				-	-	-	-
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
purpose flour	6	tablespoons		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.