Spaghetti Carbonara

On a hot Saturday during a swim, my hubby asked me to whip up a simple lunch.  He wanted to have carbonara... and I had to quickly rummage through my pantry and fridge for ingredients and had my maid prepare them while i swam.

Glad the impromptu effort turned out well and got the thumbs up!  Only thing is, I forgot to take a photo!

And in the haste, I have totally forgotten what are the quantities.... :p

Ingredients:
Spaghetti or any preferred pasta
Olive oil
Garlic
Shittake Mushrooms
Sausage or Bacon
2 eggs, well beaten
Parmesan cheese, grated
Salt and pepper
White wine

Directions:

• Cook pasta till al dente, drain dry and set aside
• Heat up garlic in olive oil
• Add mushrooms and bacon / sausage
• Add white wine
• Stir fry till meats cooked and wine evaporated
• While stir frying, beat the eggs and add in grated parmesan cheese.  Add salt and pepper into egg mixture
• Toss pasta into the pan with the meats, until well mixed
• Switch off stove
• Pour beaten egg mixture and toss till evenly mixed

Note:

• Local carbonara is rather smooth and milky without any "scrambled egg" clinging onto the pasta.  When we went to Italy, their carbonara is with the egg bits.  I personally prefer the local smooth carbonara, but my recipe yielded the eggy bits one.  Perhaps I left the stove on still after pouring in the mixture or perhaps there's yet another way to achieve the smoothness.  Will continue to research!

Hmmm, too little sauce! 

Mental note : penne needs a lot more sauce compared to spaghetti!