Carbonara

Hubby is a pasta lover. Whenever there's an occasion at home, say like birthday, Christmas, New Year, he'd always request for lasagna, carbonara, spaghetti or baked macaroni.

But of course his requested is not restricted to special occasions alone. Like last Saturday night, he asked me to make carbonara for lunch the following day (Sunday). When I checked the kitchen pantry if I still have any available pastas, I was only able to find fussili and spaghetti. Well, fussili's not an option since hubby doesn't like them. Weird, coz for me, it IS still pasta.

So came the "big day" for hubby. He woke me up and said that the onions and garlics were already minced. Well, thank you!

I first cook the carbonara sauce before the pasta since the sauce takes a while to make.

So how did I cook my own version of the carbonara sauce? (The recipe is for 1K of spaghetti.)

Place 2-3 tbsps of oil in a deep saucepan. Add 2 tbsps of Anchor butter. Saute 1 bulb of minced onions, once butter has melted, until translucent. Saute 5 cloves garlic, minced. Add 1/2K of ground pork. (Make sure you have a class A ground pork.) Season it with 2 tbsps of soy sauce, salt and pepper, dried oregano, dried basil, dried rosemary. (Of course the amount of dried herbs you place depends on you. I don't measure the dried herbs whenever I cook pasta dishes.) Mix well. Make sure the ground pork is well coated with the soy sauce and dried herbs. Leave it to simmer for 10 minutes. But stir it once in a while to check if the mixture became dry. This is what we will avoid.

Add 2 big cans of Carnation Evap (Marigold Evap is also good) and 2 big cans of Nestle Cream into the pork mixture. Mix well.

Cook for 20 minutes. Don't forget to stir the sauce occasionally. While the sauce is cooking, cook pasta is directed in the package.