Creamy Carbonara

Having left-over, shredded cooked salmon fillet, inspired me to cook this creamy, carbonara pasta. This is a Filipino version of carbonara, making use of cream instead of eggs. I used whatever ingredient available in my pantry: salmon, ham and mushroom. I wanted to use bacon bits at first but the flavor might be too strong combined with salmon. It might overpower the unique flavor of the fish. (What do you think?) The outcome of this dish is certainly mouthwatering. It completely transforms leftovers into a completely different and yummy dish. Try it out and feel free to experiment!

Ingredients:

1 head garlic, crushed

2 tablespoons of butter

2 tablespoons of olive oil

250 grams Frabelle honey ham, diced

1 cup shredded cooked salmon fillet

1 can of mushroom pieces and stems

1 can cream of mushroom 10.5 oz.

1  250ml pack of Nestle All Purpose Cream

Salt and pepper, to taste 

A dash of nutmeg

Spaghetti noodles, cooked according to package (save starch water)

chopped parsley (optional)

1 Heat saucepan in medium heat. Add olive oil and butter.

2 Saute garlic until fragrant then add in the ham, shredded salmon and mushroom. 

3 Add in about 1 cup of starch water, cream of mushroom and cream. Mix thoroughly until lumps dissolve, simmer in very low heat. You can add in more starch water if sauce becomes too thick.

5 Add a little salt, pepper and a dash of nutmeg to taste. 

6 Serve over Spaghetti noodles with grated cheese.