1 kg cooked pasta [spaghetti or fetuccini] (about 2 lbs.)
1 cup butter, softened
2 tbsp. flour, sifted
4 beef bouillion cubes, dissolved in
1 cup hot water
6 250 ml packs all purpose cream (about 6 1/2 cups)
1 can luncheon meat, cut into cubes
1 can button mushroom, roughly chopped
4-5 medium sized green bell pepper, minced
salt
black ground pepper
Parmesan cheese

Melt butter in pan on low heat.

Add flour, stirring from time to time until it is lump-free.

Mix dissolved bouillion cubes, then add the cream. Let it simmer for about 2 minutes while stirring continuously, then gradually add the bell peppers.

Season with salt and pepper. Notice that the more pepper you add, the more fragrant the sauce becomes. But it's up to you as to how much pepper you'd like to add.

Pour in the mushrooms and luncheon meat and bring it to a boil. Add in the pasta then serve. Top with grated Parmesan cheese.

Best with garlic toast or focaccia bread.

Submitted by: Kate Sañez