Pasta with rocket and nameko mushrooms

Cook the butterflies in lightly salted water until al dente. Fry the bacon bits in a dry frying pan until all the fat is released, drain them on kitchen paper, reserving the fat, then chop finely. Melt the butter in a small pan and stir in the flour. Add the stock and continue stirring until you have a smooth sauce. Add the cheese and let it melt gently. Stir in the cream and season with salt and pepper. Finally, stir in the bacon bits and bacon fat. Drain the butterfly pasta and stir into the sauce along with the rocket and mushrooms. Season with salt and pepper and divide between 4 plates.