This is a dish I remember my mum making when I was a teenager, and before I moved out of home, it was the first “recipe” to be written in to my book of favourites.
I’ve adapted the recipe over the years, adding things here and there depending on what’s in the fridge and what I’m feeling like, but it’s always an easy, cheap and tasty meal that everyone seems to enjoy.
Add chopped chicken to up the protein stakes, or omit the bacon and use vegetable stock to make this a vegetarian meal. If you don’t have any fresh parsley, try fresh thyme instead, and feel free to serve this with fettucine (spinach fettucine is especially tasty here!) or any other long pasta.
250g mushrooms, sliced
3 rashers bacon, chopped
1 onion, finely chopped
1T butter, plus 1t extra
3/4c chicken stock
3/4c sour cream
1 egg yolk
salt & black pepper
fresh parsley, chopped
Heat the 1T of butter in a fry pan and cook the bacon and onion until the onion is clear. Add the mushrooms and cook for three minutes. Remove from the pan and set aside.
Over a medium heat, melt the 1t of butter in the same pan; add flour and cook for one minute.
Gradually stir in the stock and bring to the boil. Reduce the heat to low; stir in sour cream and egg yolk.
Season to taste; add vegetables back into the pan with 1/2c water from the pasta pot and heat without boiling. Add more water from the pasta to loosen the sauce if desired.
Add fresh parsley just prior to serving over cooked spaghetti.
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