Rich and Creamy Homemade Spaghetti Carbonara
The Ultimate Creamy Spaghetti Your Whole Family Will Love! ♡ You’ll Want to Lick the Plate Clean^^
This is a dish perfect for family gatherings. Seeing everyone enjoy it so much, even licking up every last drop of the sauce, makes me so happy. It’s even better than restaurant food! ^^
Main Ingredients- Spaghetti 250g
- 1 Onion, thinly sliced
- 10 cloves Garlic, thinly sliced
- 1 Squid, cleaned and cut into rings
- 10 Shrimp, peeled and deveined
- 5 Button Mushrooms, quartered or sliced
- 1/2 Broccoli, cut into florets
- 1/2 Red Bell Pepper, seeds removed and roughly chopped
- 2 Tbsp Olive Oil
- 3 Tbsp White Wine
Sauce & Seasoning- 500ml Heavy Cream
- 500ml Milk
- 1 Tbsp Seafood Broth Powder (or Chicken Stock)
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Parsley Flakes
- 500ml Heavy Cream
- 500ml Milk
- 1 Tbsp Seafood Broth Powder (or Chicken Stock)
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Parsley Flakes
Cooking Instructions
Step 1
Begin by preparing all your ingredients meticulously. Thinly slice the garlic and quarter or slice the button mushrooms. Chop the broccoli into bite-sized florets and the red bell pepper into slightly larger pieces to retain some texture. Clean the squid, remove the innards, and cut it into rings. Peel and devein the shrimp.
Step 2
The very first step is to prepare the spaghetti. Soak the spaghetti noodles in cold water for 1 full hour. Soaking them beforehand helps the pasta absorb the sauce better and prevents it from becoming clumpy or undercooked during the cooking process.
Step 3
Heat 2 tablespoons of olive oil in a deep pan or wok over medium-low heat. Add the thinly sliced onion and garlic slices. Sauté them, stirring occasionally, until they turn a light golden brown and become fragrant. Be careful not to burn the garlic. The onions will caramelize slightly, and the garlic will release its aroma.
Step 4
Once the onions and garlic are nicely sautéed, add the prepared squid and shrimp to the pan. As the seafood starts to turn opaque, pour in 3 tablespoons of white wine to cook off any fishy smell and add depth of flavor. Once the wine has mostly evaporated, reduce the heat slightly, cover the pan, and let the seafood cook for about 2-3 minutes until tender.
Step 5
It’s crucial not to overcook the seafood, as it can become tough and rubbery. The squid is ready when it’s no longer translucent, and the shrimp will turn pink. Aim for a tender, delicate texture.
Step 6
Carefully transfer the cooked seafood and vegetables from the pan into a large, shallow bowl or dish. Setting them aside allows the cream sauce to be cooked separately and prevents the ingredients from overcrowding the pan later.
Step 7
Now, let’s make the creamy sauce. In the same pan (no need to wash it), pour in 500ml of heavy cream and 500ml of milk. Bring to a gentle simmer over medium-low heat. Keep an eye on it to prevent boiling over; reduce the heat if it starts to foam excessively. Once the sauce is warm, add the pre-soaked spaghetti noodles. Stir in 1 tablespoon of seafood broth powder for an extra layer of flavor. Season with salt and pepper to taste. Cover the pan and let it simmer for about 7-10 minutes, or until the pasta is tender to your liking.
Step 8
When the pasta is cooked to your desired doneness, return the reserved cooked seafood, mushrooms, broccoli, and red bell pepper to the pan with the sauce. Gently toss everything together to coat evenly with the creamy sauce. Let it simmer for another 1-2 minutes, just until all the ingredients are heated through. Avoid overcooking at this stage to maintain the texture of the vegetables and seafood.
Step 9
Serve the delicious creamy spaghetti in deep plates. Finish with a grind of fresh black pepper and a sprinkle of parsley flakes for both flavor and a beautiful presentation. Enjoy your homemade restaurant-quality creamy spaghetti!
