1 lb. Bacon5 T. butter (salted)
4-6 ou. blue cheese (a little over is fine)
2 small cans mushrooms, drained
4 cloves garlic, minced
1-2 cup milk (2% or whole)
ground pepper
salt
1/2 box spaghetti
Prepare spaghetti according to package and drain.
Fry bacon until crisp and crumble (or you can cut it into 1 inch pieces before you fry it to ease this process a bit). Drain grease and wipe pan. Take 1 T of the butter and saute your garlic until tender, then add the rest of the butter, mushrooms, pepper, salt, 1 cup (or more, if needed) of milk and cheese. Let everything mingle and melt on a very low temperature. Let come to a boil then turn to med-low and let simmer for about 5-8 minutes, longer if it’s not pulling together, uncovered. If the sauce seems to be too thick, add more milk. I used about a cup and a half to two of milk and it was fine. When the sauce consistency is to your liking, add more ground pepper and stir. Remove from heat and let cool a bit, then serve, topping with fresh parsley.
