water 700 ml, milk 350 ml, and increase others accordingly
First, prepare your ingredients. This time I used salmon and nanohana, seasoned with salt and pepper for flavor. Adjust cooking according to whatever ingredients you have.
In a pan add milk, water, pasta and the soup stock, then turn on the heat and cook.
To prevent over-boiling, watch and reduce the heat to medium if needed. Compared to normal pasta cooking times, increase the boiling time by 2 minutes. Make sure not to lower the heat too much or it won't cook properly.
Prepare the sauce with your preferred thickness; thicker sauce has a stronger taste and if you thin it out, it'll be more like soup. After it has cooled a little, add in the butter and prepared ingredients.
We're almost done! Just add cheese and salt for flavor, and you're finished!!
Topping with fresh black pepper is also delicious.
If you have tuna, it becomes tuna cream. Add mentaiko and it becomes tarako cream.
Toss in basil leaves and it becomes a basil cream pasta.
For lunch, try reducing the water by 150 ml and add a can of tomatoes and you'll have a delicious tuna tomato cream! Add basil and garlic as well.
This is a mushroom carbonara. Make sure to turn off the heat off when you add the eggs. It's very, very delicious and I highly recommend it.
Story Behind this Recipe
I make this cream pasta using only the ingredients that I have on hand at home.
The possibilities for this recipe are endless. It's even very easy to make carbonara. Just make sure to adjust the heat accordingly for the ingredients you have prepared. Adding powered cheese will reduce the creaminess, so use it sparingly. Try making lots of variations!