Homemade mushroom bacon cream pasta

Making my own cream sauce from scratch just gives me the satisfaction knowing that now, i can make my own cream sauce. Besides that, it is all natural with no preservatives!

For this recipe, i'm making it from milk, which takes a longer time as compared to using heavy cream but this, you can control the thickness of the cream. It is also a french style making the sauce from roux.

Pan's experimental kitchen: Homemade mushroom bacon cream pasta (for 3 pax)
Cooking skill needed: Level 2

Ingredients:
1 quartered small onion
2 tbsp butter
2 tbsp plain flour
2 cups milk
a pinch of herbs de provence, cayenne pepper, smoked paprika, 1 pc of bay leaf
a small box of brown mushroom
100g bacon (i used back bacon)
a handful chopped parsley
Spaghetti

Preparation:
1. Slice mushroom and cut bacon into squares
2. Bring out butter from the fridge to soften at room temperature

Cooking:
1. In a small pot, melt 2 tbsp butter and 2 tbsp flour to cook in LOW heat for a few minutes
2. Add the sliced onions, bay leaf and stir
3. add in 2 cups of milk slowly while whisking. Continue to whisk until the milk is reduced to desired thickness. (mine took about 10mins) Season with herbs, a dash of smoked paprika and cayenne pepper.
4. Put spaghetti into salted boiling water to cook till just before al dente
5.  In a pan (no oil), fry bacon till crispy. Take out and set aside.
6. Add mushroom in the same pan and cook for about 5mins. (when water almost dried)
7. Add the milk mixture (strain to remove the onion and bay leaf) to the mushroom and simmer on LOW heat.(add milk if too thick) Taste and season with salt and pepper.
8. Add bacon, pasta and chopped parsley and mix well.

Serve immediately! Bon appetit!