STRIPPING DOWN, COOKING UP: CARBONARA SPAGHETTI

Ingredients:

             i.            Cooking cream (1 box)

            ii.            Butter

           iii.            Spaghetti

           iv.            Garlic (1 clove)

            v.            Fresh mushroom

           vi.            Cheese

          vii.            Ham/Bacon

         viii.            Egg (yellow) x 3

           ix.            Corn Flour

Between a Carbonara and a Bolognaise, I personally prefer a Carbonara as the cream texture of it gives a nice warm feeling to my every growing tummy.

Spaghetti Preparation:

First take a bunch of spaghetti and put them into a pot of hot water and bring to boil. Add olive oil and dried basil leave.

Once the spaghetti is not too soft and not too hard (“al dente” so says my wife), drain the water and WALA… you’ve got your plain spaghetti all done and ready to be eaten if so you so wish.

Carbonara Sauce Preparation:

First chop the garlic and mushroom into small cube sizes. Slice the bacon into small (not too small) 0.5cm by 0.5cm sizes.

Heat the pan up and melt the butter in the pan. Stir fry the garlic first, then the bacon and then the mushrooms in the pan. Pour in the cooking cream and add some water. Next, pour in the egg (yellow only) into the pan and bring to boil. Once boiled, add some corn flour (if necessary) to increase the thickness of the sauce.

Combo

Once you’ve done both of the above, combine both the spaghetti and sauce and you have yourself a delicious heart attack meal.