Olive Garden Spaghetti Carbonara Recipe

1/4 cup flour
1/4 cup butter
1 quart milk
1/8 teaspoon pepper
1/2 teaspoon salt
24 slices of bacon, extra thick
1/4 cup olive oil
3 cups mushrooms, sliced
6 tablespoons scallions, finely minced
1 pound spaghetti, uncooked
2 teaspoon fresh parsley, finely chopped
1/2 cup Parmesan cheese, freshly grated

Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon thoroughly. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and saute until golden; add to sauce. Cook spaghetti according to the package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.