Serves: 4

300g spaghetti
3 tbsp Anchor butter
4 bacon rashers, chopped
3 tbsp flour
2 cups Anchor milk
200g mushrooms sliced
2 tbsp chopped parsley

Cook spaghetti following the packet directions. Heat butter in a pan. Add bacon; cook for 3 minutes. Stir in flour, then gradually stir in milk. Bring to the boil, stirring, then add mushrooms; simmer for 3 minutes. Drain spaghetti; combine with sauce and parsley. Toss well before serving.