Ingredients

• 100 ml. Olive oil

• 300 gm. (2 medium sized) onions, peeled and diced

• 200 gm. mushrooms sliced

• 100 gm. cooked/boiled ham (can use bacon)

• 1/2 tsp. black pepper

• 1/2 tsp. dried oregano

• 1 tsp. English mustard powder (or 1 tsp. of normal mustard)

• 1 tsp. salt

• 1 tsp. garlic pur

• 3 heaped tbsp. plain flour

• 1 litre milk

• 250 gm. cheese grated

• 500gm. dried spaghetti or other pasta like linguine or bucatini

Instructions

1. In a large pan, soften the onions in the olive oil on a medium heat.

2. Add the mushrooms and cook until soft (no need to brown).

3. Now add the ham and stir around for a minute or so.

4. Add all the spices and flour, cooking it should dry the oil up.

5. Once the mix is all combined, start adding the milk, a little at a time, to create a paste.

6. Continue adding the milk, until all is added and stirred in.

7. Turn the heat up to high, keep stirring until the sauce thickens.

8. Add most of the cheese (about 200gm., saving the rest to sprinkle on before serving.

9. After the cheese has melted in and the sauce has reached a spluttering boil, turn back to a low heat and keep stirring as it thickens, for about 15 minutes. This should give you enough time to cook the pasta (check the pasta packet for instructions).

10. Drain the pasta and then add it to the sauce.

11. Serve sprinkled with a little of the left over cheese. I also like to garnish with a little bit of freshly chopped basil, you could use parsley or even chopped spring onion.