My Take on Tuna Carbonara

I spent my afternoon cooking merienda and since its Good Friday, I opted to try cooking Tuna Carbonara. I invited Eds to come over for merienda and he was very pleased with it.

Here's the simple recipe:

You will be needing

1 tetra pack all purpose cream (Alaska)

1 small can of evaporated milk

1 can mushroom (sliced thinly)

1 can tuna in vegetable oil (drained)

1 1/2 tablespoons of Cheese Whiz

3 tablespoons of grated cheese

500 grams of cooked Spaghetti noodles

1 onion (finely chopped)

2 cloves garlic (finelly chopped)

2 tablespoon of butter

1 egg (beaten)

Procedure:

1. Heat butter until melted and saute garlic and onions until soft. Pour in thinly sliced mushrooms and tuna. Stir and set aside.

2. On a separate pan, pour in evaporated milk, all purpose cream over low heat. Stir to prevent lumps.

3. Add in Cheese Whiz and grated cheese.

4. Continue stirring until cheese melts.

5. Pour in the egg mixture while stirring and bring it to a simmer.

6. Add the sauteed mushroom and tuna mixture.

7. Serve on top of Spaghetti (Angel hair or Penne) noodles and put grated Parmesan or Cheddar cheese.