1. Cut mushroom slices and bacon into slices of the same size, cut a piece of butter and set aside, about 20 grams, if you make one serving, 10 grams of butter is enough
2. Melt the butter in the pan, add bacon and saute until fragrant
3. Add mushroom slices and fry until soft, add a little salt
4. Pour in the milk, without bacon and mushrooms
5. Add whipped cream, the amount of milk and whipped cream should be appropriately added or subtracted according to the amount of bacon and mushrooms
6. Stir and bring to a boil, continue to cook while stirring over medium heat
7. Boil until the water is roughly dry and the soup is thick, then start the pot
8. Take another pot, boil the water, add the pasta and cook for about 15 minutes
9. The cooked pasta must be too cold water so that it won’t clump
Tips:When cooking the butter sauce, be sure to stir while cooking, otherwise it will be easy to paste the pasta over the bottom of the pot with cold boiling water, so that it will not clump
