chinese flower mushroom and luncheon meat carbonara

Cooking at home.

San Remo's linguine- al dente.

Chinese flower mushrooms- soaked and diced.

Luncheon meat- diced.

Sounding like a perfect disaster?

I never realised how the addition of mushroom into the pasta liquid could account for such a delicious lingering aroma of mushroom on the pasta.

Add in a tablespoon of salt and a generous dash of olive oil.

Add in the luncheon meat after the water comes to a fierce boil.

 And I know I've violated all the conventional rules of pasta cooking.

And what about the sauce?

Buttermilk!

Gives that deliciously umami twang. :)

Healthier choice.

Make a simple roux of butter and flour.

Add some milk to thin the roux and finally add in some buttermilk.

I'm not giving exact proportions here simple because I don't have any.

Shave in some organic pecorino cheese.

A dash of oregano.

Some ground black pepper.

And toss them all up for linguine alla carbonara.

Bon appetit! :)