Creamy Carbonara

Recipe
Filipino style creamy carbonara recipe is another
simple pasta dish. It is usually consist of pasta and a
creamy white sauce topped with ham and bacon.
Estimated time of preparation and cooking: 15-30
minutes.
Good for 4-6 person.
Ingredients:

Part 2
2. Fry the bacon but not too crispy. drain and cut into
small pieces. Set aside.
3. Fry the ham, drain and cut into small square
pieces. Set aside.
Part 3
4. In a pan, heat oil and saute garlic and onion. Add
3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom
soup.
6. Add the all purpose cream and grated parmesan
cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the
sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from
heat.
10. Prepare pasta on pasta tray, top with grated
Parmesan cheese together with the remaining bacon
and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy
Notes:
1. For additional ingredients, you may add 250 grams
of mushrooms and a can of tuna saute together with
bacon and ham.

500 grams Fettucine noodles(or any desired pasta)

1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)
Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking
instructions. Set aside.

Creamy Tuna
Carbonara
Supreme
Ingredients:
1 kilo Spaghetti or Fettuccine pasta (you can
use any pasta)
2 cans tuna solid in oil (184 grams per can)
1 medium size can Nestle cream
1 tsp. magic sarap
1/2 cup grated cheese

50 grams butter
5 cloves garlic, minced
2 medium size onion, chopped
1 liter water for cooking the pasta
1 small can button mushroom, sliced
1 bunch of parsley, chopped finely
1 (370ml) can evaporated milk
3/4 cup water
salt and pepper
1 tsp. salt
2 Tbsp. cooking oil
How to cook Creamy Tuna Carbonara
Supreme:

In a deep pot put the 1 liter of water and

bring to a boil.
Then add salt and cooking oil to prevent
the pasta from sticking together.
Put the Spaghetti or Fettuccine and cook
according to the instruction on the
package.
Stir the pasta from time to time to avoid
the pasta sticking on the bottom of the pot.
Check if the pasta is already cooked and
tender, firm but not hard (al dente).
Then drain the water from the paste and
fill the pot with tap water to prevent the
pasta from overcooking.
Drain the water again and pour the pasta
in a colander or strainer to remove the
excess water.
Let it drain for a few minutes then transfer
to a Tupperware or any container that can
hold the pasta. Set aside.
In a medium size saucepan, in a medium
fire, melt the butter and saute onion and
garlic until tender then add the sliced
mushrooms.
Stir fry the mushrooms until the sides are
seared and a little brown.
Then add the tuna and stir fry for 1 to 2
minutes and season with magic sarap, salt
and pepper.

Add in the milk, water, cheese and nestle

cream and stir and simmer until the sauce
boils.
Continue stirring until the sauce becomes
thick. Add the parsley and stir again for a
few seconds. Turn off heat.
Pour the carbonara sauce on top of the
Spaghetti or Fettuccine and garnish with
parsley and grated cheese.