Sunday, January 13, 2008
Creamy Tuna Carbonara
I love carbonara. It doesn’t look very glamorous on the table yet, it really has mild flavors that just melt in my mouth.
3 Tbsp. cooking oil
1 can tuna chunks in oil
1 can button mushrooms (sliced thinly)
1 pc. Large white onion (minced)
2 cloves garlic (minced)
1 small can all purpose cream
¼ cup milk
½ cup grated parmesan cheese
1//4 cup cheddar cheese
Salt and pepper
Prepare the sauce first before preparing the pasta. The heat of the pasta is essential to cook the eggs further. I’m very keen on egg safety these days as it is not good for preggy, hence, modified the standard procedure in making carbonara for safety reasons.
In a hot pan, add oil and sauté onions until wilted, but not brown, add garlic and continue sautéing in low-medium fire. Add Mushrooms and stir fry for about 1 minute until sides of the mushrooms turn brown. Add tuna and stir fry for another minute and season with salt and pepper. Turn off heat and set aside.
Mean while cook the spaghetti until al-dente while making the white sauce.
To make the white sauce:
In a DOUBLE BOILER,put all purpose cream,milk and eggs in a smaller pan. Cook over simmering water, whilst stirring constantly. Do not stop stirring while doing this because the eggs might scramble. The aim is cook the eggs without scrambling, so go on stirring until it becomes thick. Add the cheeses and stir. Add in the sautéed tuna and mushrooms, add the hot spaghetti and toss everything together.