Bechamel Sauce (White sauce)
- 60g butter
- 1/3 cup plain flour
- 4 1/2 cups milk
- 75g parmesan cheese, finely grated
- 1/4 teaspoon salt
- good pinch ground nutmeg (optional)
- 1 can Pergo Carbonara Mushroom Sauce
- 1 package Bow-Tie Pasta Farfalle
- 2 large onions , chopped
- 1 kg ground chicken or beef
- 1 tbsp chicken stock granules
- 1 tsp white pepper
- 1 tsp black pepper
- 1 can mushroom, sliced (optional)
- 1 tbsp dried Parsley
- Parmesan cheese
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Add pergo carbonara mushroom sauce and stir to blend. Remove from heat. Stir in parmesan, salt and nutmeg.
In a pan, cook onions and minced chicken or beef until brown. Add mushroom, season to taste with chicken stock granules and pepper. Add to the bechamel sauce and stir.
Add pasta to a large amount of boiling salted water. Cook 10 to 15 minutes or until tender. Drain well.
Serve pasta, bechamel sauce with chicken, cheese and parsley. Serve immediately.