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Spaghetti, Carbonara ( 48 )

Source of Recipe

from Jodi via rdj
Spaghetti, Carbonara ( 48 )

6 pounds spaghetti pasta
3 pounds sliced bacon, diced
7 1/2 cups frozen peas, thawed
12 cups Alfredo sauce from recipe below
for sauce:
12 cups milk
3/4 cup butter ( 1 1/2 sticks)
2 Tablespoons garlic powder
2 Tablespoons dried parsley
2 Tablespoons salt
3 teaspoons ground black pepper
3 cups grated Parmesan cheese, or
...a Parmesan + Romano mix
3 cups flour

make the sauce:
Heat milk in saucepan over medium heat.
Be sure not to burn or scald milk.
Add the butter, garlic, parsley, salt and pepper.
Gradually add the cheese while stirring constantly
with a wire whisk. Do the same with the flour.
Reduce heat to low, stirring frequently.
Simmer about 10 minutes, or until sauce thickens
enough to coat a spoon.

Cook spaghetti al dente to package directions; drain.
Meanwhile, in a super large skillet, saute the bacon over
medium heat for 2 minutes, or until crisp. Add peas
and heat through.
Coat 2 steam table pans with cooking spray.
Mix all ingredients together in pans and toss to coat well.
Heat through, stirring occasionally.
Serve immediately.
Makes 48 servings.

SERVING SUGGESTION:
Top each serving with shaved Parmesan cheese and freshly
ground black pepper.