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A rich and velvety white sauce pasta loaded with sweet ham and savory mushrooms. This Filipino-style carbonara is uniquely creamy and slightly sweet, making it a crowd-favorite for holidays or special gatherings.
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Boil linguine in salted water with oil until al dente, then drain. → Sauté onions, mushrooms, and diced ham in melted butter. → Stir in all-purpose cream, evaporated milk, and grated cheese to form a smooth sauce. → Season with sugar and black pepper, then bring to a gentle simmer. → Mix the cooked pasta into the sauce until fully coated and serve.
Boil linguine in salted water with oil until al dente, then drain. → Sauté onions, mushrooms, and diced ham in melted butter. → Stir in all-purpose cream, evaporated milk, and grated cheese to form a smooth sauce. → Season with sugar and black pepper, then bring to a gentle simmer. → Mix the cooked pasta into the sauce until fully coated and serve.
A rich and velvety white sauce pasta loaded with sweet ham and savory mushrooms. This Filipino-style carbonara is uniquely creamy and slightly sweet, making it a crowd-favorite for holidays or special gatherings.
Boil 1 liter of water in a large pot over medium-high heat.
Add 1 tsp of salt and 1 tsp of cooking oil into the boiling water.
Add the linguine pasta to the pot. Stir occasionally to prevent sticking and cook until 'al dente'.
Drain the cooked pasta using a colander and set it aside.
In a large pan or wok, melt 100g of butter over medium heat.
Adding oil to the pasta water helps prevent long noodles like linguine from sticking together during boiling.
Filipino-style carbonara uses cream and milk instead of just eggs and cheese, resulting in a much creamier texture and a slightly sweet flavor profile from the sugar and sweet ham.
Be careful not to overcook the pasta during the boiling stage since it will continue to soften slightly when tossed with the hot sauce.
Ensure you stir the sauce constantly once the cream and milk are added to prevent the bottom from burning.
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