I’m a pasta lover! I love it with different sauces, like the traditional Pinoy-style, meat balls, pesto, and carbonara sauce. I cooked spaghetti ala carbonara 2 weeks ago and will show you the recipe later. Buti na lang I’ve already cooked it before I knew that I have a pre-diabetes sign because I was advised to avoid foods high in carbohydrates. Having this pre-diabetes won’t prevent me from eating pasta, as long as I eat in moderation and I wil use wheat-based pasta instead.

So here’s the recipe for my Carbonara. This recipe is good for 400 grams of cooked pasta.

Ingredients:

200 grams bacon, chopped

200 grams cooked ham, chopped

½ cup butter

1 tsp dried basil leaves

½ tsp dried rosemary

1 pc chicken bouillon cube

1 small can of button mushrooms, chopped and reserve the liquid

2 cups of heavy cream (I used Nestle all-purpose cream)

1 cup cream of mushroom

1 cup water

½ cup quickmelt cheese, grated

Parmesan cheese

Procedure:

1. In a pan, cook bacon until crisp using its own oil. It will produce its own oil. Set aside.
2. In the same pan, cook the ham for about 1 minute at medium fire. Set aside.
3. In the same pan, put the butter until melted and add the mushrooms, ham, basil, rosemary. Add the water from the mushroom and bouillon cubes.
4. Add the cream and let it simmer while stirring occasionally. Add the cream of mushroom, water, cheese, and bacon. Add more water until you achieve the desired consistency.
5. Toss with the pasta and sprinkle with lots of Parmesan cheese.

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