3 Oct 2012

Spaghetti with Cream Sauce


I only do Spaghetti with creamy sauce once in a while. A simple and easy to prepare one.

Spaghetti with Cream Sauce
160 g dried spaghetti
sauce:
4 (about 75 g) slices chicken ham, cut into long strips
4 ~ 5 fresh button mushrooms, sliced
1/4 yellow onion, chopped finely
1 tsp butter
125 g thickened cream
1/3 tsp dried thyme
1/4 tsp coarse black pepper
1 TBsp grated parmesan cheese
2 brunches fresh flat-leaf parsley, chopped, reserve some for garnish
3 ~ 4 TBsp water
salt to taste
Servings: 2

1. Over medium heat, heat 1 tsp butter in a saucer pan, sauté chopped onion till soft and fragrant. Add in the sliced button fresh mushroom, sauté till soft. Add in ham strips and sauté it somewhat fragrant.

2. Add in thickened cream, dried thyme, grated parmesan cheese, black pepper, fresh parsley and salt. Stir well.

3. Add in 3 TBsp of water (if too thick, add 1 TBsp more in a time) and stir well. When the cream just to start bubbling, turn to low heat, stirring and simmer for 5 minutes.

4. Bring a large pot of water to boil over high heat. Add in the spaghetti, bring back to boil, sprinkle in 1 tsp of salt, turn to medium heat, boil the spaghetti till al dente (firm still to the bite but cooked through), which often for about 8 ~ 10 minutes (do read its package). Drain. Serve the warm spaghetti on the plate and immediately top with cream sauce. Sprinkle some chopped parsley. Enjoy.


Real fast I wolfed down this whole plate of Cream Sauce Spaghetti. Just yummy. While closed one eye not counting its calories… >”<) Next time, will put in even more onion and mushrooms.

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