Discovered a new way to eat pasta today. No, it doesn’t involve using bare hands to dig in. It’s actually a slightly different kinda sauce from the usual white sauce. Almost like carbonara but less rich and more tasty. I think. Here’s how to make, what I’d like to call, Cheesy Eggy Pasta.
Fry the bacon to render out some of that glistening fat. Then, add a wad of butter together with the mushrooms and peas. Don’t forget some oregano to complete the wholeness of flavour. Let the pasta join in the party when it’s done al dente.
When you’re happy with the way everything looks in the pan, add milk. Just enough to make a sauce. And just before the milk boils, crack in an egg and grate in a hunk of cheese. Now, turn down the heat and mix. Don’t forget the salt and pepper. Parsley, optional.
Finally, get ready to sink your teeth into a marvellous alliance of bacon, egg and cheese, all in your pasta sauce.