Iska's Fettuccini

La.Pi.S#26: Fettuccine Carbonara

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I figured buying fresh pasta over standard dried ones is way better; the pasta itself is yummier and even easier to prepare. Takes only 5 minutes or less to cook. Buying bottled carbonara sauce instead of preparing everything from scratch also saves time. I usually buy this creamy Italian-style brand with bacon, fresh cream and eggs. All you need to do is enhance it a bit as I do with more bacon, Parmesan cheese and Italian herbs. YUM!

400g Fresh fettuccine tricolor, cooked in boiling water until aldente
A bottle of Leggos chunky carbonara sauce (about 500g)
Chopped garlic
Diced onion
Sliced bacon
Sliced button mushrooms
Italian herbs (oregano, basil & parsley)
Parmesan cheese
Black pepper

Fry garlic in olive oil until fragrant. Add bacon and saute for about 3 minutes. Add onions and mushrooms; season with pepper and Italian herbs and cook for another 2 minutes. Add carbonara sauce, stir in Parmesan cheese and cook over medium heat for about a minute. Serve the sauce over cooked pasta. Sprinkle more Parmesan cheese and Italian herbs.

Lasang Pinoy, Sundays. Saucy!

By the way, I hope you like my new theme…
Check out my first page and any of the categories.  :-)

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “La.Pi.S#26: Fettuccine Carbonara

  1. Oh boy, this one looks palatably gorgeous for the tastebuds. I am not a fan of carbonaras yet upon seeing this, feels like I need to try it out sometimes.

    Great choice of theme from Futurosity, been trying to tweak it on my blog for weeks but the sidebar doesn’t fit the extras on my previous.

    **browsing over at Sha.

    1. Hi K!
      I quite like this theme mainly because of the homepage. If i can make it, i’d like the entry page to be a bit wider. But i like it nevertheless…

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