Ooohh- so- Lalaine

The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook Spaghetti Carbonara using processed foods at the grocery. This is really handy when you suddenly have guests that arrive. The canned goods comprise of canned mushroom soup, cream, ham, bacon and fetuccine noodles. You are also assured that the taste will come out a best seller. Try this next time when you have surprise guests. Here is the creamy carbonara recipe:

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

Read more: http://pinoyfoodblog.com/recipes/spaghetti-carbonara-in-an-instant/#ixzz0q82UXTno

For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following:

2 cans of tuna or tuna flakes or approximately 1 cup (in oil or water, your preference)
2 cans of tomato sauce or around 2 cups (I did not say tomato paste)
1 box of grated Kraft cheddar cheese or 1 cup (225 grams- the same size as a bar of butter)
2 cans of Campbell’s cream of mushroom soup
1/2 cup of mushrooms, sliced
pepper to taste
salt to taste
dash of Italian seasoning

Procedure:

1. Make the sauce first.

Saute the following ingredients in a little oil (2 tbsps.): 1/2 head of garlic that has been macerated (or less garlic, if you prefer) and 1/2 an onion, diced. Saute until the onion looks quite transparent.

* Add the tuna then the sliced mushrooms.
* Add the tomato sauce and Campbell’s cream of mushroom soup. Add water to fill into 1 Campbell Soup can and add to the mixture.
* Then, add a little water inside the tomato sauce’s can (swish it around a bit so the rest of the tomato sauce mixture is mixed with the water). Add to the tuna mixture.
* Season the mixture according to taste. Make it slightly salty so that when the tuna mixture is mixed in with the cooked spaghetti noodles, it will taste just right.

2. Cook the noodles.

* Boil water in your Dutch Oven or huge cooking pot. Add some oil and salt.
* When the water boils, add the spaghetti noodles. If you like, halve the noodles.
* Cook until “al dente.”

3. It’s best to mix the sauce and noodles and arrange them on a serving platter like a pyrex dish.

4. Garnish with Queso de Bola or Magnolia or Kraft Cheddar Cheese.

Read more: http://pinoyfoodblog.com/recipes/tuna-spaghetti/#more-137#ixzz0okJdM5ZY

The origin of the “whore Spaghetti” was invented by one particular working girl. Another story is that it was the favorite recipe of the girls themselves. Yet another version of the putanesca recipe is that the name is only descriptive. Whatever the origin, the girls love flavors of Putanesca. I usually cook this pasta dish during birthdays or anniversary celebration. It’s so easy to cook.


8-12 cloves garlic
1 onion, chopped
8 tablespoons olive oil
1/2 cup capers
1/2 cup black olives
2 packs tomato paste (each pack is 150 grams)
1 cup water
6 whole tomatoes, stewed and chopped
Basil and Rosemary to taste

-2 cans anchovies in olive oil (no capers) , served separately – use flaked tuyo as substitute
-Parmesan Cheese to sprinkle
-Pasta noodles ( I used green fettuccini noodles for variety)

1. Heat olive oil.

2. Add garlic and onions.

3. Add chopped and cooked tomatoes.

4. Mix the tomato paste with 1 cup water and add to the mixture.

4. Add the capers, and olives.

5. Season with rosemary , thyme and basil.

6. Cook until you get the right consistency.