This is a recipe that my mother used to make us when we were little. It is always a little messy and flings onto the table, no matter how carefully you eat it. It is essentially white sauce with cheese and a few other bits which are normally lying around the pantry.
200 g Fresh Fettuccine
2 Tablespoons Flour
1 Cup Milk (perhaps more)
1/2 Cup Cheese, Grated
½ Red Onion, Chopped
2 Spring Onions. Sliced
4 Rashers Bacon, Grilled and Chopped
5 or 6 Mushrooms, Sliced
¼ - ½ Teaspoon Wholegrain Mustard
Pepper and Salt
Cook pasta as directed by packet. Drain, leaving a little water in the bottom of the pot.
Melt butter in a heavy based saucepan, add flour and stir (making roux). Continue to stir for about 2 minutes to insure the flour is cooked and avoid it tasting bitter.
Add about ½ cup of milk and stir. Add whole grain mustard, bacon, red onion and mushrooms. Add the rest of the milk, enough still is a runny consistency.
Add pasta to sauce and toss. Season with salt and pepper to taste.
Serve in bowl with the spring onions sprinkled on top.