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1
Cook whichever meat you've chosen until it is nice and crisp, then drain well.
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2
One could also generally remove most of the fat from them pan, though save the fond in the pan (crispy little bits) and set this aside as well.
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3
Put water on the boil for the pasta.
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4
In a seperate pan, gently saute the garlic in the oil.
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5
After a minute or so, add the mushrooms, salt and pepper to taste and the rosemary sprig.
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6
Add more oil if necessary.
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7
This next step will vary from cook to cook, depending on how thick or thin of a sauce is preferred.
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8
As the mushrooms cook, deglaze the meat pan with a bit of the white wine and cook off the alcohol.
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9
Lower the heat- we don't want to burn the sauce!
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10
At this point, add about 1 1/2 cups of milk (generally nonfat or 2%) and, as the milk begins to bubble at the edges of the pan, add flour, whisking all the while until the desired thickness is reached.
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11
While this is happening, add the nutmeg and cayenne pepper.
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12
Piment d'Espelette is a great alternative to the latter.
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13
The water should be boiling at this point, so throw in the pasta and a pinch of salt.
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14
When the mushrooms have cooked about 3/4 of the way through, add the frozen peas, stir to separate, and cover the pan for about five minutes, shaking it every so often so nothing sticks.
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15
This should heat the peas through and pretty much finish the 'shrooms.
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16
Uncover pan and turn the heat up, to cook off any excess water quicklike.
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17
Remove rosemary sprig.
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18
Add the sauce and meat to the veggies and warm through.
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19
Taste and add more salt or pepper as necessary.
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20
Combine with drained pasta, garnish with cheese, and eat!
