Pasta with a Bacon and Mushroom Cream Sauce.

Serves 4

400 grams of Spaghetti

8 slices of bacon, sliced into 1/2 inch

2 cups of button mushrooms, sliced

1 onions diced

2 cloves of garlic, diced

1 Tbsp mediterranean oregano

1 Tbsp flour

1 1/2 cups of whole milk

1 tsp olive oil

1 tsp soy sauce

Salt

White pepper, freshly ground.

Cook bacon in a skillet until brown, then add onions and garlic. Sauté for 5-10 minutes and then add the oregano and mushrooms. Continue to cook until the mushroom brown. Then add the olive oil and the flour. Stir the flour continuously so it cooks but doesn't burn. Then add the milk, and stir in slowly. The sauce will begin to thicken - if it gets too thick, then add some pasta water. Add the soy sauce at the end, and season with salt and freshly ground white pepper.

Cook the pasta as directed and then add to the pan and mix with the sauce. Serve right away.