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First, prepare your ingredients.
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This time I used salmon and nanohana, seasoned with salt and pepper for flavor.
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Adjust cooking according to whatever ingredients you have.
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In a pan add milk, water, pasta and the soup stock, then turn on the heat and cook.
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To prevent over-boiling, watch and reduce the heat to medium if needed.
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Compared to normal pasta cooking times, increase the boiling time by 2 minutes.
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Make sure not to lower the heat too much or it won't cook properly.
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Prepare the sauce with your preferred thickness; thicker sauce has a stronger taste and if you thin it out, it'll be more like soup.
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After it has cooled a little, add in the butter and prepared ingredients.
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We're almost done!
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Just add cheese and salt for flavor, and you're finished!
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!
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Topping with fresh black pepper is also delicious.
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If you have tuna, it becomes tuna cream.
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Add mentaiko and it becomes tarako cream.
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Toss in basil leaves and it becomes a basil cream pasta.
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For lunch, try reducing the water by 150 ml and add a can of tomatoes and you'll have a delicious tuna tomato cream!
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Add basil and garlic as well.
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This is a mushroom carbonara.
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Make sure to turn off the heat off when you add the eggs.
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It's very, very delicious and I highly recommend it.
