My late-night cravings are kicking in lately. What’s funny is that I crave for heavy meals instead of snacks. Well at least I have a valid reason to binge. Oh, the perks of being pregnant! 🙂
We have stocked up on pasta noodles for my husband’s baon for work and I am just too addicted with cooking (and gobbling up!) pasta dishes right now. Carbonara is a personal favorite and I have tried to tweak and make my own pasta carbonara recipe sauce this time. It may look like a long list of ingredients, but this one is just an easy pasta carbonara recipe. Sausage and tuna were the only ones available inside my fridge so there goes the name.
Pasta Carbonara with Sausage and Tuna
1/4 – 1/2 kilo Spaghetti Pasta
1 tetra pack all-purpose cream
1 small can Evaporated milk
1 egg (room temperature)
Button mushrooms, sliced
1 can tuna flakes in oil
2-3 cloves garlic, chopped
1 onion, chopped
1 medium or large Hungarian sausage, sliced
1/4 – 1/2 cup finely ground/grated Parmesan cheese
Black ground pepper
Garlic powder (optional)
Dried basil (optional)
Dried oregano (optional)
- Cook the pasta until al dente.
- In a bowl, whisk the egg evenly then pour in the all-purpose cream and evaporated milk. Set aside.
- Using low to medium heat, saute the tuna flakes in its own oil. Add garlic, onion, and black pepper then saute until aromatic. Add the sliced sausage and button mushrooms. Saute for at least 1-2 minutes.
- Pour in the milk mixture into the pan and heat for a few minutes.
- Remove from heat, add the cooked pasta noodles, and mix in the parmesan cheese.
- Sprinkle with garlic powder, basil, and oregano on top.
Pasta: Drain the pasta right before it cooks, because the heat will allow for continuous cooking. You don’t want your pasta soggy so don’t overcook it. Another tip is to put in a lot of salt into the water before boiling (about half the size or the size of your palm) and drizzle a bit of oil.
Cream: Heavy creams will do but make sure to use fresh milk so the sauce won’t come out too overwhelming.
Milk: Always use half the amount of the cream. If the cream is 1 cup, use 1/2 cup of milk. You can also substitute fresh milk for evaporated milk if you want a lighter sauce. This one’s a bit creamy.
Parmesan Cheese: Parmesan cheese is part of the sauce so use finely grated cheese so they combine well. Mixing parm cheese with the sauce makes the sauce more thicker and creamier. I added half a cup of parm cheese to this pasta for added saltiness and flavor.
Egg: When you add the milk mixture into the pan, let it cook for a minute and don’t wait for the sauce to “break”. The milk mixture contains the egg that’s why it only needs a little heat.
Sauce: If you want a lighter sauce, use all-purpose cream, fresh milk, and go easy on the parmesan cheese.