Easily priced at $15-$20 on café menus, I tried making my version of foolproof restaurant standard creamy cabonara served with abundance of bacon and mushroom. The whole basket of ingredients probably cost less than ten bucks to serve two. Preparation time went well within thirty minutes. It's a relatively fun dish to cook at home. Trust me it's worth getting your hands dirty for an absolutely yummy meal!
Recipe
Ingredients
3 Cloves of Garlic (sliced)
3 Strips of Bacon (sliced)
1 Cup of Wild Mushroom (sliced)
250g of Pasta
1 3/4 cups of Cream
4pcs Chicken Kaarage
2 Egg Yolks
½ Cup of Freshly Grated Parmesan Cheese
1 tbsp of Pesto
½ tbsp of Oregano
1 tsp of finely chopped Parsley
1 tbsp of Salt
Directions
1. Put pasta into boiled water filled with a tsp of salt
2. Place chicken karaage in oven heated at 180 deg celsius for twenty minutes (You can choose to deep fry them)
3. On a separate bowl put together, cream, egg yolks, pesto and oregano to form a mixture
4. Once pasta is cooked, fry bacon in a hot and lightly oiled pan till crispy
5. Stir fry garlic and wild mushrooms
6. Mix the pasta together with the pan of mushroom, bacon and garlic
7. Turn the stove to the lowest heat (to prevent scrambling the egg yolks) and pour in cream mixture, grated parmesan cheese, salt, pepper and chopped parsley
8. Cook the pasta with the cream till desired consistency of the creamy is achieved
9. Taste to check seasoning and add additional to fit individual preference
10. Plate chicken karaage on top of cabonara before serving
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