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A rich and indulgent Filipino-style carbonara that features a velvety sauce made from all-purpose cream and evaporated milk. Unlike the traditional Italian version, this recipe is loaded with savory ham, mushrooms, and plenty of cheese, making it a favorite for Filipino celebrations.
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Boil spaghetti until al dente and reserve 1 cup of pasta water. → Saute onion, garlic, ham, and mushrooms in a pan until browned and fragrant. → Add evaporated milk, all-purpose cream, and pasta water; simmer until the sauce thickens. → Season the sauce and toss in the cooked pasta until fully coated. → Turn off the heat and mix in grated cheese until melted.
Boil spaghetti until al dente and reserve 1 cup of pasta water. → Saute onion, garlic, ham, and mushrooms in a pan until browned and fragrant. → Add evaporated milk, all-purpose cream, and pasta water; simmer until the sauce thickens. → Season the sauce and toss in the cooked pasta until fully coated. → Turn off the heat and mix in grated cheese until melted.
A rich and indulgent Filipino-style carbonara that features a velvety sauce made from all-purpose cream and evaporated milk. Unlike the traditional Italian version, this recipe is loaded with savory ham, mushrooms, and plenty of cheese, making it a favorite for Filipino celebrations.
Prepare a pot of boiling water and cook the spaghetti pasta for 5-10 minutes or until al dente. Stir occasionally to ensure even cooking.
Strain the pasta once cooked, but reserve 1 cup of the pasta water to be used later for the sauce.
In another pan, heat some oil and saute the minced onions and garlic until the garlic releases a toasty aroma.
Add the sliced ham and fry for a few minutes until lightly browned. Then add the sliced mushrooms and saute for another 2-4 minutes.
Pour in the entire can of evaporated milk, mix well, and let it simmer. Then add the all-purpose cream and the reserved 1 cup of pasta water.
Reserving pasta water is crucial as it helps the cream and milk bind to the pasta better.
Do not overcook the pasta initially, as it will continue to cook slightly when mixed with the hot sauce.
Using residual heat to melt the cheese prevents the sauce from becoming too oily or separating.
You can adjust the seasonings and ingredients like ham and mushrooms according to your personal preference.
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