Tuesday, 26 July 2011

Spaghetti carbonara

Spaghetti carbonara is one of the most popular Italian pasta dishes. This version combines spaghetti with cream of mushroom soup, chicken soup, and frozen mixed vegetables.

a handful of fine spaghetti
water for boiling spaghetti
Maggi cream of mushroom soup (dried mix; salty)
Maggi cream of chicken soup (dried mix; salty)
frozen vegetable mix
1 small canned green peas (not Ayam brand)
2 large dried Chinese mushrooms - soak and slice thinly

  1. Fill a large pot with cold water and heat the water until it boils. Do not add any salt to the water as the cream of mushroom mix and chicken soup mix are very salty.

  2. Drop the spaghetti into the boiling water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite. Do not over-boil.

  3. While the pasta cooks, add the cream of mushroom mix, chicken soup mix, and frozen vegetables. Stir to mix and break up all lumps with a spoon. Lumps show that no phospholipids was used to help emulsify the dried mixes. Add cheese and other greens if desired. Add the sliced mushrooms. Stir to cook till desired consistency (thick and gooey).

Frozen mixed vegetables 

Green peas (this looks nice but doesn't taste that nice at all - this large variety is mostly used for cooking kuzi kambing and nasi tomato; try and get the small dark green sweeter variety that is used for breakfast and for cooking vegetables) 

Maggi cream of mushroom soup 

Maggi cream of chicken soup 

Spaghetti carbonara ... this is delicious 

Close-up of spaghetti carbonara 

Serves 4
Pizza Hut price: RM10 per serve (at Legend Mall outlet)
Modified from Culinary Arts