Home made Spaghetti carbonara for four

My daughters love spaghetti carbonara - so I decided why not make one for ourselves? I mean how hard could it be?

So there is a various way to make it apparently, there's one using cooking cream, and others can make the cream only with eggs. Since I've already bought myself a cooking cream, I make one using it instead of eggs.

The ingredients we use are:

• 1/3 of spaghetti pasta store brand - I count it by making a circle of my thumb and index finger, and use that much of pasta spaghetti to boil - you can boil it with water only, or water with salt, or water with olive oil - depends on how you like.
• 200ml of cooking cream
• 5 slices of beef bacon (or pork bacon), cut into small
• 10 pieces of mushroom (I use the regular what the store have, but if you can find better one in market or somewhere, I think it would be good combination), cut into slices
• garlic (use much as you need)
• onion (also same with garlic) - this will bring a bit of sweetness flavour, so the amount to use depends on how do you prefer it will be.
• 1 table spoon of olive oil
• 1 tea spoon of slat
• grounded black pepper (use as necessary - or avoid if you don't want any spiciness)
• parmesan cheese (shredded)
• butter (I use anchor block - which is about 2 tea spoon)
• shredded parsley leaves (use as necessary)

Now, if you haven't boil the spaghetti - it might be better to boil it first and remove from water. Because once the cooking of the carbonara start, you can't stop since it require continuous stirring once the cooking cream is in. 

First off you start by heating the pan with olive oil, just for a few seconds and turn into medium heat and start cooking garlic, onions, and mushrooms first. Add salt and butter, you can add nutmeg and/or grounded black pepper too here if you want. Turn the heat to low and start putting those beef bacon (or pork bacon if you want). Since it is thinly stripes, you don't want to overcook it, so best to stir it up continuously with the mushroom. Then you can pour the cooking cream into the pan, and also add cheese here as you like (I use 1 tablespoon of parmesan shredded cheese is more than enough for me, but add likely you want to). Stir it continuously for about 5-8 minutes - a play on the heat control takes part here. Once you see it a bit thicken by the cream (not too thick, but thick enough for you to stir), turn off the heat, and put the spaghetti into the pan filled with cooking cream.

Continue to stir it up with the sauce, and the result can be seen like above. I use this recipe and it can serve for about 3-4 person. Put it in the serving plate, add the parmesan cheese again if you like, sprinkled with parsley leaves - and voila, you have yourself spaghetti carbonara :)  Hope you find this information useful. Of course if you have any input, please comment and I'll try to make it with your suggestion.