I know I’ve been MIA with my cooking post. The last time I posted something about cooking was last April when I graduated from my cooking class lesson. Well, now let me share something not so new dish but something that I’ve tried cooking on my own- Spaghetti Carbonara. Yes, as I’ve said it’s not some unique dish but I’ve cooked it outside the school and all by myself, so I’m kind of proud you know 🙂
I have to be honest here, the way I cooked this was not really by the book (I mean not all of the instructions and ingredients learned from school are present here, so please bear with me). However, I can say that I like cooking dishes on my own, I can make all the rules, there are no teacher or someone I need to follow. As long as it taste good and as long as everything is right, then I’m good to go- just cooking on my own terms. But of course I’m really grateful from all the things I’ve learned from cooking school. Without that course, I wouldn’t be confident to cook something like this and on my own. 🙂
All Purpose Flour- ¼ cup
Add salt and pepper to taste.
- Cook spaghetti noodles. Set aside.
- Pan fry bacon. Set aside.
- Heat olive oil in a pan.
- Saute garlic, onion and bell pepper.
- Add bacon and ham until golden brown.
- Pour cream of mushroom, veloute, all purpose cream, parmesan cheese and lastly evap milk.
- Season with salt and pepper.
- Pour mixture into the spaghetti noodles.
- Garnish with chopped parsley.