The past week, I had a high BP and acid reflux, which I suspect came from eating too much fatty Tapa. And so, I decided to do a light meal diet for a while, consisting of oatmeal and break and lemon water. Since it’s a weekend, and I wanted to eat something aside from the usual, I decided to cook carbonara.
I was supposed to make a tuna carbonara, but I realized I have a can of Spanish sardine lying around. I paired that with chorizo macau (sorry, chorizo de bilbao is quite expensive)
Got a pack of carbonara mix, and all purpose cream as well. I fried the chorizo first, then added the deboned sardines. I cooked everything using all of the sardines’ oil, which I shouldn’t have done since it made the whole thing very spicy (but it tastes good though).
I lowered the head and added the cream and the carbonara mix. I mixed everything for a few minutes, and then added less than 1/4 cup of water and added the pasta. I didn’t add water because I wanted my carbonara to be creamy, as inspired by this recipe.
Too spicy, but hey, it’s still my creation 🙂 Works well with pan de sal.
1 Pack All Purpose Cream
1 Pack Mccormix Carbonara Mix
2 Pcs. Chorizo Macau
1 Can Spanish Sardines