I really love pasta to the point that I can live on pasta and cheese alone. Anyway, I usually go for red sauce or oil-based sauce compared to cream-based ones cause they're healthier. Plus, I'm really picky and iffy about how restaurants serve their carbonara sauce. Some restaurants have watery sauce (ew) but the carbonara I grew up with and grown to love is creamier. I've always thought carbonara required a more elaborate preparation than say, red sauce but I found this simple carbonara recipe on Erwan Heusaff's blog, The Fat Kid Inside and decided to give it a try. You can do it in as fast as 5 minutes!
*Note: I didn't follow his recipe to the T.
I use the spaghetti noodles with malunggay cause I didn't have quinoa pasta on. I like this better than normal pasta cause it doesn't get soggy easily if you overcook it. Aside from that, the fact that it has malunggay is a plus :)
I didn't use parmesan cause we don't have any so I just used Eden cheese
* 2 eggs
* 2 cloves of garlic
Erwan used turkey bacon but I had leftover tuna from when I made pesto so I used it instead. :) You can use any meat you want; chicken if you wish.
Cook the pasta until al dente. (Since my sister calls me the queen of al dente pasta, what I do is when I know it's about to cook--the pasta's softer but still a little hard, I turn off the fire and let it finish cooking in the hot water) Drain. In a bowl, mix cheese and 2 eggs. In a pan, saute the garlic and tuna. Add the pasta and mix it up. Turn off the heat. Add the cheese and egg mixture to the pan, stirring constantly until it becomes this nice creamy texture. (Don't let the egg harden) Season to taste. (I used pepper and herbs)
What I loved about this is that it didn't have cream but it tasted (almost) the same as the carbonara we used to order at Morisco's at SM Lanang before they closed down.