Pasta with Bacon and Mushroom Sauce
3-4 tbsp littleseed rapeseed oil
2 onions, peeled and sliced
8 rashers of back bacon, cut into 1cm strips
250g mushrooms, sliced
2 tbsp plain flour
Salt & pepper to taste
300g spaghetti or pasta of your choice
Grated parmesan cheese to serve
Cook the spaghetti according to the instructions on the packet and keep warm.
Meanwhile, in a large non-stick pan or wok, fry the onions in 2 tbsp of the oil until soft, then add the bacon and fry until it's beginning to crisp. Now add the mushrooms and 1-2tbsp more of oil as required, the mushrooms will absorb quite a lot and you need some moisture in the mixture to make the sauce. Fry for a few more minutes until the mushrooms are cooked through.
Add the flour and stir in well, then take off the heat and gradually add the milk, stirring constantly to ensure there are no lumps. Put back on the heat, stir continuously until the sauce thickens. Season to taste.
Mix the spaghetti into the sauce and serve with grated parmesan cheese.