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
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.