Poet's pasta

(This poem first appeared under the title Macatonic Verse in the summer 2000 number of Poetry Now)

No complicated tricks to master,
Just mushrooms, onions and cream;
Serve with any kind of pasta:
This recipe's a perfect dream!

First you melt a knob of butter,
(Watch that gas flame! Turn it down!)
Add chopped onion, hear it splutter
As it turns to golden brown.

Take some mushrooms, wash and dry them,
Slice them thin, or cut them small,
Add them to the pan and fry them,
Stirring gently, mixing all.

Pour the cream in; let it simmer;
If the sauce becomes too thick
Add some milk to make it thinner
(Stock will also do the trick.)

Now you need to cook the pasta:
Bring some water to the boil
(Covered pans heat that much faster)
Add salt, and a drop of oil.

While the sauce is cooking gently,
Add the pasta to the pan
Of boiling water, till al dente;
Meanwhile, grate some parmesan.

Serve the pasta topped with sauce,
Sprinkled with the grated cheese;
Italian wine to drink, of course,
And garlic bread: it's bound to please!

GEB