Monday, May 6, 2013


Just like that, we already finished the first month of summer vacation and few weeks from now the school year will start again. Last Thursday was Ethan’s last day in swimming lesson and first day of summer class so we’re still in busy mode.

Honestly, I’m not yet ready for June. I’m still lazy to go to back to school hopefully sipagin ako because I need to pay tuition, buy books and uniform. Anyway, last month I received a lot of cream of mushroom so I cooked beef with mushroom and just recently carbonara.

One of my favorite pasta is carbonara but my husband and son prefer tomato based pasta. My son called it “red spaghetti” and whenever I cooked cream based pasta he will always say “Ayaw niyan, red spaghetti please”. But they have no choice because I want to use the cream of mushroom. 

Sharing to you my recipe.

2 cloves of minced garlic
1 medium minced onion
200 grams of bacon or ham, sliced
1 small can of sliced mushroom
1 pack of all-purpose cream
1 can of cream of mushroom
¼ cup grated cheese
2 Tbsp dried parsley
Salt and pepper to taste

1.Cook pasta as directed.
2.Cook bacon and sauté garlic and onion. I used the fat from the bacon so no more butter or oil.
3.Add mushroom.
4.Add cream of mushroom and all-purpose cream. Stir.
5.Add cheese and dried parsley.
6.Add salt and pepper to taste
7.Toss the pasta and serve. 


  1. oooo... bookmarked this recipe. We used to do carbonara with eggs, but I think this would definitely be different and something we could try. Thanks. :)

    1. I don't know how to cook carbonara using egg so I always use all-purpose cream. Thanks for dropping by. =)


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