500 grams, your choice of pasta (I used spaghetti)
about 4 – 5 strips of bacon, chopped
unsalted butter
2 tbsp, chopped garlic
1 can of tuna, plain (I used ‘in vegetable oil’), liquid drained
1 can of tuna, hot & spicy, liquid drained
basil leaves, julienne cut
1 tetra pack, all purpose cream
1 tetra pack, fresh milk
Half a bar of cheddar cheese, grated
white pepper
1. Cook pasta. Boil water in a large pot. The water should be enough to provide ample space for the pasta to move and not stick together. Put enough salt for the water to reach that ‘salty’ taste where you are sure your pasta would not taste bland. My normal cooking time for the pasta is 11 minutes. Reserve about a cup of the pasta water.
2. In a non-stick pan, place the chopped bacon and allow the bacon to render fat. When bacon is crisp, remove the oil. Set aside the crispy bacon.
3. In the same non-stick pan, place a quarter of the entire bar of the unsalted butter and allow to melt.
4. When the butter is almost melted, put the chopped garlic. Cook until the garlic had release its fragrance but not to the point of burning it.
5. Add the tuna and allow cooking for about 2 -3 minutes.
6. Add the basil leaves and leave for about 2 minutes.
7. Add half of the crispy bacon.
8. Pour the all purpose cream and milk. Simmer over low heat while stirring.
9. When the mixture reaches a soft boil stage, add the cheese and continue stirring.
10. Season as necessary. After a few minutes, turn off.
11. Pour the sauce over the pasta. If the mixture seems too thick, add a little of the pasta water.
12. Top with the bacon bits and dried basil leaves.
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1 comment:
yummy, i love carbonara, i have been wanting to try making one of those creamy carbos and yet, my lazy hands forget what it means to cook good food, i hope i get to cook this real soon, i would like to copy the recipe. permission to do so. thankies.
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