3 cups mushrooms with stems, sliced 1/4 inch
1 red pepper
16 slices bacon, precooked, crumbled
1/4 cup rendered bacon drippings
2 pounds cooked spaghetti (1 pound dry weight), precooked
4 tablespoons pure olive oil
3 cups béchamel sauce
Freshly ground black pepper
2 teaspoons parsley, finely chopped
4 tablespoons Parmesan cheese, freshly grated
Salt, to taste
Clean the mushrooms and red pepper and slice vertically into 1/4-inch slices. Set these items aside.
Precook the bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sautéing the mushrooms and peppers. Drain the bacon on paper towels, crumble 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 to a large, heavy skillet over medium heat and add the mushrooms and peppers and sauté until the mushrooms 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 béchamel 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.