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Creamy mushroom noodles

ingredients

serves 4
350 g (12 oz) noodles
salt
1 tablespoon vegetable oil
250 g (9 oz) streaky bacon rashers, rinds removed
250 g (9 oz) button mushrooms, very thinly sliced
150 ml (1/4 pint) milk
3 eggs
150 ml (1/4 pint) double cream
75 g (3 oz) Cheddar cheese, grated
2 tablespoons chopped parsley
100 g (4 oz) cooked ham, diced
freshly ground black pepper
40 g (1 1/2 oz) butter
2 tablespoons freshly grated Parmesan cheese (optional)

method

1. Bring a large saucepan of salted water to the boil. Add the oil and drop in the noodles. Bring back to the boil and cook according to packet instructions, until just tender, Drain and rinse with boiling water to remove the excess starch.

2. Meanwhile, heat the grill to high. Grill the bacon until really crisp. Drain on absorbent paper, then cut into small strips and keep warm.

3. Put the mushrooms and milk in a saucepan and simmer for 3 minutes. Drain the mushrooms and keep warm. Reserve half the milk.

4. Beat the eggs, cream and the reserved milk together. Stir in the grated Cheddar cheese, half the parsley, the ham and salt and pepper to taste.

5. Melt the butter in a large saucepan, add the drained noodles, and toss over very gentle heat, to heat through.

6. Stir the cream and egg mixture into the noodles, and toss quickly until they are well coated and the ingredients well mixed. Stir in the mushrooms.

7. Turn the noodles into a warmed serving dish. Scatter the bacon, the remaining parsley and Parmesan, if using, on top. Serve at once.

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