230g dry pasta
one medium sized onion
5 or 6 medium sized mushrooms
oil for frying
220g bacon or one packet
150g cheddar cheese
1 large tin of evaporated milk (410g)
Cook the dry pasta as normal.
While the pasta is being cooked, heat the oil in a large frying pan and then add the finely sliced onion. Fry for about 5 minutes and then add the sliced mushrooms. Stir it all together, then grate some nutmeg into the pan before stirring again.
Cut the bacon into bite sized pieces. The easiest way to do this is to use kitchen scissors, trimming off any excess fat as you go. Add the bacon to the frying pan piece by piece then stir into the mixture.
When you are sure that the bacon is cooked add the evaporated milk into the mixture and bring it almost to the boil. Turn the heat down and add the grated cheese, stirring until it has melted and it is all well combined.
Add the well drained cooked pasta to the mixture and serve with more grated cheese.
If desired you can use half a tin of evaporated milk and make up the volume with ordinary (or semi-skimmed) milk.
This should serve 4 people.
I’d be the first to admit it doesn’t look too appetising in the picture but it is lovely.
I’ve been cooking this dish since before my children were born and they are both very grown up now. As is the way with families – one of my boys has always hated mushrooms but it is easy to pick out the mushrooms if you don’t slice them too small.
My oldest ‘boy’ who sometimes goes by the name of doctorvee requested that this recipe should be added to my blog.
Apparently it should be preserved for posterity as it is one of his favourites.
I look forward to him cooking it for me some time in the future.