Creamy Pasta Carbonara

Ingredients

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
  

Bechamel Sauce :
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.