Iam's Carbonara

Note: This is actually pasta with alfredo sauce (since one of my GT sisters told me that genuine carbonara recipes have eggs as ingredient) but physically, they look the same. And so I'm calling this my own version of carbonara. In the picture, I served it with fried breaded pork cuts.

I cooked this one night since I wanted to disprove the claim of our office cafeteria management that their "macaroni salad" is the same with what we call carbonara. Yes, when we order carbonara, they deliver macaroni salad - the one with mayo, pineapple tidbits, tuna flakes. It happened thrice already. They just don't understand! Duh!

The following morning, I brought about a small bowl of the leftover to the office just to show them the true (or at least, near) taste and look of carbonara. Four of them rushed toward me and had their own taste through their fork. Literally in a snap of a finger, everything's gone from the container. Too bad I wasn't able to take a picture.

Ok, here it is...

Ingredients:

• 250 g spaghetti or fettuccine, cooked per package direction then drained
• 250 g bacon, cut into small pieces and fried
• 1/2 brick butter
• garlic, minced
• 1 small onion, chopped
• 1 tbsp fish sauce (patis)
• 1 tbsp flour
• 1-250 ml brick pack all purpose cream
• 1 small can button mushroom (pieces and stems)
• 1 big can evaporated milk
• 1/2 cup cheese, grated
• salt and pepper to taste
• chopped parsley (optional for decoration)

Directions:

1. Melt butter in a pan.
2. Sautee garlic, onion, and patis. Add flour until dissolved.
3. Put in the mushroom and cook for 2-3 minutes.
4. Pour the milk and cream and bring to boil while stirring constantly.
5. Add half of the bacon and cheese and cook until the mixture thickens.
6. Lower the fire. Add salt and pepper according to taste then stir.
7. While still in fire, toss the pasta in the sauce until fully coated.
8. Before serving, top with the remaining bacon and chopped parsley.