Filipino style Carbonara
This is my own version of a creamy and cheesy Carbonara. This Recipe is a Tuna Carbonara, but you can change tuna with Chicke, Beef, etc.
- Time
- 30 mins
- Serves
- 6
- Steps
- 6
- Ingredients
- 13
Method
- 01
Cooked noodles according to packaging instructions. Remember to drain the noodles with ice cold water in the end to stop the cooking process. Set aside.
- 02
In a casserole, saute finely chopped garlic, onions, mushrooms and tuna in vegetable oil.
- 03
Add evaporated milk, nestle cream, sugar, salt, and pepper. Mix then simmer for 5-8minutes in medium fire or until sauce thickens.
- 04
Add cheese to the mixture.
- 05
Add the spaghetti noodles. Toss until the sauce is evenly distributed with the noodles.
- 06
Garnish with cheese and cinnamon powder. Best serve when hot.
Cooking Tips
- Keep a mug of the pasta water. A splash loosens the sauce if it tightens on standing.
- Add the cream mixture off the heat so it stays smooth rather than scrambling.
Ingredient Substitutions
- Tuna can be swapped for shredded chicken or mushrooms.
- All-purpose cream, evaporated milk or a mix of both all work; evaporated milk is lighter.
What to Serve With It
- Serve with garlic bread and a simple green salad.
Storage and Reheating
- Keeps 2 days in the fridge. Reheat gently with a little milk, never on high heat.
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