Carbonara (Tuna and Ham)

Ingredients:

• 1 kg pasta (cook in boiling water for 10 minutes)
• 1 can Century tuna in vegetable oil (or Hot & Spicy Tuna)
• 1 can of button mushroom sliced thinly (champignons)
• 2 cans of Campbell's Cream of Mushroom
• 1 can Alaska evaporated milk
• 1 can Nestle Cream
• 100g of Chevital quickmelt cheese (grated)
• 1/4 cup of chopped parsley
• 2 medium onions
• 8 cloves of garlic
• 1 cup of water
• olive oil

How to cook it:

Mix the mushroom soup, evaporated milk, nestle cream and water in a bowl.  Stir to remove lumps.  Set aside.

Fry the tuna in olive oil, then set aside.  Fry the sweet ham next in the same pan, then set aside.

Put additional olive oil in the pan, fry the garlic until golden brown then put in onions, stir fry until the onions turn translucent.  Put in the sliced button mushroom, fry for a few minutes.  Mix in the sweet ham and tuna.  Season with salt and pepper.  Mix in the mushroom soup mixture.  Let it cook over low fire for 10 minutes. 

Mix in the grated cheese and cook for another 5 minutes.  Put the chopped parsley.

Mix the cooked pasta with your carbonara sauce.  Top with a little bit of cheese and parsley.

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My Story:
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My cousins are coming in today.  Melinda especially requested for the above recipe. 

I've just finished cooking.  Since the recipe is still fresh in my mind, I might as well type it here now. Later, when they ask me again for the recipe, I can already point them here to this blogsite.

Hope they come soon.  They're late.