Cooking is something that is super foreign to me (by that I mean I absolutely do not use the kitchen unless its to concoct Deeper Than Beauty products).
However quitting my 9-6 job has given me more time to learn new things and that includes having to feed myself. The end result to my first attempt was pretty damn good (with my boyfriend to back it up :P) ; After searching for countless recipes online because I needed the easiest to follow, I’ve stumbled upon a recipe that works from Pinchofyum.com & tweaked it a little. You can go directly to the website for the original recipe, but here’s what I did which was enough for two people;
- 4 handfuls of San Remo Spirals pasta
- 4 tablespoons of butter
- 10 brown button mushrooms
- 4 cloves of garlic, minced.
- 1 1/2 tablespoon of flour
- 1 1/2 cups of milk
- 3 tablespoons of MasterFoods – Mixed Herbs (thyme, rosemary, marjoram, basil, oregano, sage)
- 3 tablespoons of olive oil
- Parsley for taste (optional)
- Chicken sausages (optional)
- Pasta: Cook the pasta in boiling water at medium heat for about 7 minutes. Along the way, do check the consistency and leave in longer/ remove earlier if you feel its cooked. Drain water and set aside. Toss with a little olive oil to prevent sticking or alternatively, you can add in when cooking itself.
- Mushrooms: Melt 2 tablespoons of butter over medium high heat in a pan. Add 2 cloves of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the extra garlic and saute for a minute until fragrant. Add the flour and mixed herbes. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
- Sausages: Boil the sausages with a pinch of salt and cut them into chunks when ready.
Assemble: Toss the sauce, pasta, sausages and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving. Personally for me the sauce was too little so I would probably in future double it up. The creamier the carbonara sauce, the better 🙂 Instead of sausages, you can just add more mushrooms or actual chunks of chicken. Sausage was just my lazy, trial option. Hope this helps the cooking newbies like me!
If I can cook it, so can you,