My parents and friends know me as the girl who eats a lot but can't really cook. However, there are days that I get motivated to play around in the kitchen, and today was one of them. For merienda, I volunteered to cook Carbonara. And although real Italian Carbonara makes use of raw eggs, cheese and pancetta, I decided to make the Pinoy-style creamy version.
This tasty pasta dish is fairly easy to cook. I bet most of you already have an idea or even your own recipe, but let me share with you how I cooked mine.
- 1 head minced garlic
- a dash or two of pepper
- 2 cans Cream of Mushroom Soup
- 250mL All-Purpose Cream
- 300g shredded bacon
- Spaghetti (or your choice of pasta)
- Parmesan cheese
- Olive Oil
- Cook the pasta based on instructions and set aside.
- Fry 1/4 of the shredded bacon to a crisp and set aside.
- Sauté garlic in olive oil and add the remaining 3/4 of the shredded bacon.
- When the bacon is cooked (make sure it's not too crispy), add the cream of mushroom soup and 1 1/2 cup of water.
- Add all-purpose cream and stir the mixture gently.
- Add 1/2 cup of Parmesan cheese (optional, but I love to do this).
- Season the sauce with pepper depending on your liking.
- Serve the pasta topped with the creamy sauce, crispy shreds of bacon and more Parmesan cheese.
My version of Carbonara is creamy and very tasty. I love how the bacon in the sauce is quite chewy, while the bacon topping is so crispy. This might not be the authentic version, and I might not be a great cook, but this simple yet delicious pasta dish got my family's stamp of approval. How about you, anything you've cooked recently?