I’ve finally started cooking more again! The new counter I have in my kitchen provides great m

I’ve finally started cooking more again! The new counter I have in my kitchen provides great motivation for this, because thanks to it, I no longer have to run into the living room to chop and mix things, then carry them back into the kitchen to fry, boil, and bake them. So I’m back to my super easy cookbook of 10 minute recipes!  This time I made carbonara pasta for the first time, and it was as easy as advertised! Here’s my quick translation / adaptation of the recipe: Mushroom and Sausage Carbonara 200g spaghetti sausage (the recipe calls for 5 of the little “wieners” you can get at any Japanese grocery store - I used 1 Aidell’s habanero and cheese sausage from Costco instead, and it added a lot of flavor) 2 eggs 150g shimeji mushrooms (I used bunashimeji, not actually sure what the difference is but these were tasty) 1 clove garlic 3 Tbsp cream 4 Tbsp powdered Parmesan cheese salt and pepper to taste salad oil Start the spaghetti boiling. Chop the base off the mushrooms and separate them into clumps of 2 or 3.  Mince the garlic, and chop the sausages into bite-sized pieces (because I used spicy sausage, I chopped them pretty small). In a bowl, scramble eggs and mix in cream, powdered cheese, and a bit of salt and pepper. Heat oil in a skillet, then add garlic and mushrooms, and saute on low.  When the garlic has browned a bit, add the sausage. Drain cooked spaghetti and add to skillet.  Mix all together on medium heat until the oil has coated everything.  Turn off heat. Add sauce and quickly mix so that the egg doesn’t cook too much (it did a little in mine, as you can see, but was still tasty!).  Serve and eat! So easy and really quite tasty! -- source link

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