Carbonara Pinoy Style Recipe

INGREDIENTS:

• Spaghetti – 300 g (10.58 oz.)
• Chicken (strips) – 150 g (5.29 oz.)
• Ham – 150 g (5.29 oz.)
• Parsley (chopped) – 1 tbsp.
• Dried Porcini mushroom (chopped) – 10 g
• Cream / Nestle cream – 400 ml (13.53 fl.oz.)
• Green peas – 50 g (1.76 oz.)
• Cheddar cheese – 100 g (3.53 oz.)
• Chicken stock powder – 1/2 tbsp.
• Bouillon cube – 1/2 PC. (vegetable flavor)
• Garlic (minced) – 2 tbsp.
• Black pepper (ground) – 1/2 tsp.
• Extra virgin olive oil – 3 tbsp.
• Salt – 2 tsp.

INSTRUCTIONS:

1. Season the chicken with chicken stock powder and ground pepper.
2. Heat a non-stick pan with olive oil and sauté the garlic.
3. Add the chicken and cook for 2 minutes.
4. Add ham and after 2 minutes add the cream, half piece of bouillon cube, adjust into low fire and simmer until the bouillon cube has melt.
5. Add the ground pepper, green peas, mushroom, parsley and simmer until green peas are cooked.
6. Add the cheese and stir until melt.
7. In the meantime bring to a boil a large measure of water with 2 tsp. of salt and cook the pasta “al dente”.
8. Drain and add to the sauce, mix the pasta within sauce for 2 minutes over a slow heat and serve, top with some extra chopped parsley.

Source: Cooking With Peachy

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