Ingredients
- 250 gram
- Dried Spaghetti
- 75 gram Smoked Beef, sliced into small strips
- 50 gram Champignons, sliced into small strips
- 1 Onion, finely chopped
- 4 cloves Garlic, finely chopped
- 3 tbsp Olive oil, to saute
- 2 Egg Yolks, beaten
- 4 tbsp Non Dairy Creamer Kapal Api Krim Kafe
- 90 gram Cheddar cheese, grated
- 600 ml Water
- A Pinch of Parsley
- A Pinch of Salt, pepper
Directions
- Prepare dry ingredients, sliced smoked beef and champignons into small strips, finely chopped onion and garlic.
- Heat the olive oil in a deep skillet over medium flame, saute smoked beef and champignons, add in onion and garlic, saute until fragrant.
- Prepare non dairy creamer Kapal Api Krim Kafe solution dilute in water, meanwhile beat the egg yolks in separated bowl.
- Meanwhile, bring a large pot of salted water to a boil, add the dried spaghetti and cook for ± 8 minutes or until tender yet firm “al dente”
- Drain off the spaghetti, add in olive oil, stir well.
- Add the hot, drained spaghetti to the pan, pour non dairy creamer solution, cook for a while to boil.
- Season with salt and pepper, sprinkle grated cheddar cheese on it, stir well.
- Serve the spaghetti carbonara in a plate, sprinkle parsley as garnish.
