Mince the onion, and sauté over low heat in a pan with butter.
Once the onion has wilted, add the flour, and sauté until it loses its powdery texture.
Gradually and little by little, add milk to the pan from Step 2. Then, add flavor with the soup stock. Simmer until it starts to thicken.
Prepare the sauce first, and let it sit with the heat turned off while the pasta is boiling.
Slice the mushroom into bite-sized pieces and add it to the boiling water 30 seconds before the pasta is done boiling.
Take the boiled mushroom slices and pasta from Step 5, and toss with the sauce. Turn the heat back on, and toss everything together.
Plate the pasta, and garnish with salmon roe and julienned shiso. Top with grated cheese and black pepper to taste.
This recipe also works well with spinach, shimeji mushrooms, and bacon. Try your own version with other ingredients.
Story Behind this Recipe
I love creamy pasta. This is a recipe that I've been using for ages.
Work on the cream sauce up to Step 3, then turn off the heat. This way, you won't feel rushed when you're boiling the pasta . It's better to go through the final touches of Step 6 and onwards quickly. Try not to turn up the heat during this process. Combine the pasta and the sauce over low heat. Modify the recipe to your liking with your own special ingredients, but don't omit the minced onions.