I rarely cook lunch. But this week, I am super lazy to go out and buy lunch; and while I were recovering from my sore throat and cough, I resorted to cook lunches at home. The crazy weather did not helped either. So hot that I could feel myself burning.
It was on Tuesday that I made something different from what I would usually cook. No rice or noodle. We had spaghetti lunch instead!!
Spaghetti mushroom carbonara to be exact. It has been ages since I cooked spaghetti at home. And since my kids like spaghetti, I surprised them with this dish when they were back from school.
Everything was quick and non-hassle for me as I used this sauce. So much easier than cook the sauce from scratch. This carbonara sauce was pretty good too.
One good reason to cook at home is you can basically add anything to your dish. So for this carbonara, I added mushrooms and bacon strips to the creamy sauce. Mushrooms to enhance the mushroomy taste in the sauce and bacons for the texture.
My simple spaghetti mushroom carbonara
1 can of Prego mushroom carbonara
Spaghetti or any pasta of your preference
A handful of mushrooms
Half onion, diced
4 garlic cloves, chopped
3 strips bacon, sliced
Salt and pepper to taste
Fresh parsley, chopped
Fresh mints (for garnish)
1. Cook spaghetti in boiled salted water for 12 minutes before drain out.
2. In a hot pan, add in olive oil. Once hot, add in bacons. Saute for few minutes. Season with pinch of salt and pepper.
3. Add in mushrooms, garlic and onion into the pan. Saute for few minutes.
4. Toss in Prego sauce. Add about half cup of water to the sauce. Once simmer, lower the heat. Season with salt. Off the heat.
5. Prepare the spaghetti on a plate. Pour carbonara sauce on top.
6. Add chopped parsley on top of the sauce. Place buttered baguette at the side of the plate and garnish with fresh mint.