This is similar to Tuna Carbonara but I tweaked the ingredients a bit to make it more flavorful, creamier and this time a little bit of hot and spicy to it!
Hot and Spicy Tuna (3 cans)
Sliced Mushroom (1 can)
Spaghetti Pasta (2 Merienda packs)
Nestle Cream (1 tetra pack)
Evaporated Milk (1 can)
Cheese, grated (1 pack)
Garlic, minced (5 cloves)
Onion, minced (1 medium-sized)
Butter, salt, pepper, cooking oil, water
HOW TO PREPARE THE PASTA
Boil a liter of water in a pot then add salt and cooking oil to keep the pasta from sticking together. Then put the Spaghetti and let it cook. Make sure to stir it from time to time to prevent the pasta from sticking.
Once the pasta is already cooked and al dente (tender but not firm), drain the water from the pasta using a strainer.
Run the pasta over tap water so not to overcook it. Then finally drain it and set it aside in another container.
HOW TO COOK THE HOT AND SPICY CREAMY CHEESY SAUCE
Melt the butter on a saucepan under a medium heat.
Saute the minced garlic until it gives off a golden brown.
Then minced onion follows until it slowly becomes caramelized.
Add in the sliced mushroom until it becomes brown and slightly cooked.
Next add the tuna and stir fry for a couple of minutes then season it with salt and pepper.
Add the cream and stir it well.
Next the evaporated milk. Stir it well over a low flame.
Lastly, add in the grated cheese. Then continue to stir until the sauce becomes rich and thick.
Pour the hot and spicy creamy cheesy sauce on top of the Spaghetti and garnish it with grated cheese.
Here’s your Spicy Tuna Mushroom Cheesy Blanca Pasta
A former educator and now working as a freelance writer. Simply living her own version of life’s passion – music, mobile photography, story telling, road trips and food trailing! 🙂