Place the bacon in a heated saucepan and lightly brown while its own fat is rendering.
Add the olive oil and onion and sauté until translucent.
Add the mushrooms and sauté until they release their juices.
Whisk together the milk or half and half, sauce powder, oregano and nutmeg and add to the saucepan.
Stir until it boils and thickens.
Remove from heat and stir in the cream, 250 ml grated cheese, the parsley and the cooked pasta and toss lightly.
Season to taste and serve, passing around a bowl of finely grated cheese and a pepper mill for the adults.
Reprinted with permission of I Love Cooking
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