Been refraining from cooking carbonara as I’ve thought it’s way too heavy a meal and much too rich with all that cream. Well, today woke up feeling nostalgic about Lygon street in Melbourne and that Italian cooking class I attended, I’ll give carbonara a try, after all I could control the amount of richness and cheesiness in the dish.

My fishes in synchrony


Spaghetti (left with half packed), 1 yellow onion, 1 large Portobello mushroom, 3 slices bacon, half cup milk, 1 tablespoon cream cheese, 1 tablespoon mozzarella cheese, 1 tablespoon butter, some rosemary twigs.


1) In a pot of boiling water, cook the spaghetti till al dente. Keep aside.


2) In a pan/pot, heat up some oil, add rosemary twigs, add in the slab of butter. Once melted, fry the chopped onion till fragrant. Ooh love the smell of butter frying the onion.


3) When fragrant, add in sliced mushroom and bacon. Ooh smelling great now.

4) Transfer the drained cooked spaghetti into bacon, mushroom, onion mixture. Wrap the oil onto the pasta.


5) Pour in the half cup of fresh milk, the tablespoon of cream cheese and mozzarella cheese. Swirl round the noodles with the cream. Start plating.


6) Both son and hubby gave thumbs up! :-):-) I enjoyed my portion of carbonara, yeah it wasn’t all that rich and creamy. It paired very well with a glass of home made warm Roselle tea.


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