CARBONARA - White Sauce Spaghetti - Meat and Seafood Sauce

This is a very tasty pasta dish with white sauce, you have to make extra because I guarantee everyone will get seconds. Like all spaghetti type dishes, carbonara is only the sauce, the noodles are pretty much the same as any other pasta meal.

INGREDIENTS:
1 Kilo - Noodles (flat, regular, thin, it doesn't matter)
200 Grams - Bacon
250 Grams - Sliced Ham
4 Cans - All Purpose Cream
2 Cans - Thinly sliced Button Mushrooms (approximately 500 grams)
½ Cup - Butter
1 Bottle - Olive Oil
- Salt and Pepper

Get a medium sized frying pan and throw in all the bacon. Fry the bacon until they become crispy, looking medium to dark brown in color. Take the bacon out and place on a chopping board. Let cool. Dice them up to very small pieces and set aside.

Place all the ham in the same frying pan, make sure there's enough oil, if not just add from the olive oil bottle. Fry until it starts to curl or cook to medium well, then take them out and let cool. Cut them up like little squares, approximately half an inch size.

Add more olive oil in the same frying pan and throw in all the sliced mushrooms. Continuously stir them so they don't stick to the pan and burn. Toss in a big pinch of salt, you'll want to make this batch of mushrooms salty. Taste the mushrooms once in a while as you add salt until you get your preferred level of saltiness.. After they're a bit dark brown in color, take them out of the pan and set them aside.

Mix in half-cup of butter and 4 cans of cream into the same frying pan. Continuously mix to avoid sticking and don't stop until the cream starts to boil. Add all the mushrooms, ham, and bacon while continuously stirring the cream. Taste this sauce once in a while and add salt and pepper if you like. I prefer more salt myself as the cream is usually very bland. Set all of this aside or transfer into a serving bowl or similar container.




Get a large pan or anything you can use to boil the noodles. Fill up the pan with water, you'll want the noodles swimming in it. Add approximately 2 spoonfuls of olive oil in the water after it starts to boil, then dunk all the noodles inside. Continue boiling until you notice that the noodles become soft. Pinch it or taste it to make sure they're cooked. Get a strainer and pour all the water and noodles into it over a sink so as to separate the noodles from the boiling water. Run cold water through the noodles for a few seconds to cool it down a bit to avoid the noodles sticking to each other. Transfer the warm noodles in a serving bowl or equivalent container.




Bon appetit. You can add some grated cheese on the side if you want or some toasted bread, but I rarely do that as this dish very flavorful by itself.

* If you want to make seafood carbonara, just substitute the bacon and ham with prawn and squid rings.