200g dried fettuccine pasta
1 slice streaky bacon rasher
100g shitake mushrooms, sliced
100g broccoli, cut into small florets
1 tbsp butter
2 tbsp plain flour
400ml UHT milk
40ml whipping cream
A little parmesan cheese
1/2 tsp chicken stock granules
Coarsely cracked black pepper
Salt to taste
Cook pasta in a saucepan of salted boiling water according to packet instructions or until al dente. Remove pasta and drain in a plastic colander. Blanch the broccoli in the remaining water.
Heat a non-stick frying pan over medium heat; panfry bacon and mushrooms with just a little oil for 4–5 minutes. Remove and set aside.
Melt butter in a clean saucepan over medium heat. Add flour and cook, stirring for 20–30 seconds or until well combined. Remove saucepan from the heat and gradually whisk in the milk and whipping cream until well blended.
Put saucepan over the fire again and cook, stirring for 3–4 minutes or until mixture starts to boil and the gravy thickens. Add seasoning.
Return pasta to the saucepan and stir well to combine. Add the precooked bacon, broccoli and mushrooms to combine.
Dish out and serve in individual bowls. Sprinkle with a little parmesan cheese.