Naynay’s Creamy Mushroom Carbonara



1 Kilo pasta, any shape, cooked al dente (save some pasta water)
1/8 bar of butter
125 grams bacon, finely chopped
1pc small onion
2 cloves garlic, minced
125 grams sweet ham, finely chopped
250 grams fresh mushrooms, sliced
2 cans evaporated milk
2 (250 ml) tetra packs all-purpose cream
1 pack cream of mushroom soup powder
Dash of salt and pepper
Water, as needed
Dry grounded basil, sage, as desired
1/2 Cup Parmesan cheese, grated



Heat bacon till oil is rendered. Remove bacon bits, set aside.
In bacon fat add butter, sauté onion till wilted, then add garlic.
Add sweet ham and mushrooms. Heat through, set aside.
In another pan, prepare sauce: on low heat, combine milk,
all-purpose cream and cream of mushroom soup powder and water.
Add pasta water if sauce is too thick.
Season as desired, then stir in pasta.
Toss in sautéed ingredients or use as topping.
Sprinkle generously with Parmesan Cheese.