Ingredients
400g Spaguetti Pasta
1/2 onion, finely chopped
1 garlic clove, crushed
250g button mushrooms, thinly sliced
5 slices ham
375 ml evaporated milk
1 teaspoon cornflour
Salt and cracked black pepper
1 tablespoon finely grated parmesan
Cheddar or Quickmelt Cheese
Bacon bits
How to cook?
- Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and cover to keep warm.
- On a separate sauce pan over medium heat sauté the onion and garlic in olive oil, then add the mushroom and cook for another 3 minutes.
- Add ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil. Let it simmer for 2 minutes in low heat. Stir regularly to avoid the sauce sticking to the bottom of the pan.
- Mix together the cornflour and 1 tablespoon water until it form a smooth paste. Stir into the sauce and simmer for 2-3 minutes or until the mixture has thickened. Add the cooked pasta.
- Add salt and black pepper to taste.
- Add the parmesan and quick melt cheese.
- Serve with cheese and bacon bits on top.
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