Button mushrooms, sliced
Spring onions, chopped
Dry pasta (spaghetti or short penne pasta with ridges)
- Boil water in a stock-pot to cook the pasta. When the water is boiled, add some salt and dry pasta. Cook the pasta till al dente.
- In a pan, heat some oil and fry the bacon till brown, not too crispy. Move to the side of the pan, and add the chopped spring onions until softened. Finally add the sliced mushrooms and saute for a few minutes before adding the cream and milk.
- Add salt and freshly ground black pepper to taste.
- Serve immediately. The creamy pasta is best eaten hot.