8 oz. uncooked linguini noodles
5 slices of bacon, cut into pieces
1 medium onion, chopped
2 cloves garlic, crushed through a press
1-1/2 C sliced mushrooms
1 T flour
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. white pepper
1/3 tsp. nutmeg
1 tsp. olive oil
1 12 oz. can evaporated skim miilk
1 C frozen peas
2 tsp. lemon juice
2 T grated parmesan cheese
Cook pasta according to package directions to "Al Dente". Rinse and drain thoroughly and set aside.
While pasta is cooking, fry the bacon over medium heat in a large nonstick skillet until crisp and brown. Remove the bacon with slotted spoon to paper towels and blot thoroughly. Discard all but 1 T. of the bacon grease or discard all the grease and substitute 1 T. olive or corn oil in its place. Cook the onion, garlic and mushrooms in the grease or oil until the vegetables are soft and slightly brown, about 5 minutes. Remove the vegetables from the skillet and set aside.
In a small dish, combine the flour, salt, basil, white pepper and nutmeg. Add approx. 1 tsp. of olive oil to skillet and heat over medium-low heat. Sprinkle the flour mixture over the oil and stir with a wire whisk for 1 minute until the flour is slightly toasted in the oil. Slowly pour the evaporated skim milk into the skillet, stirring constantly to prevent lumps from forming. If lumps form, don't worry, just keep stirring. Cook over medium-low heat until the mixture comes to a boil and thickens.
Stir the bacon and vegetables into the sauce, then add the frozen peas, lemon juice and parmesan cheese. Cook over low heat 2 - 3 minutes then stir in the cooked pasta. If sauce is too thick, thin with 1-2 T. water or regular milk. Serve with additional parmesan cheese.