How to Cook Special Carbonara ala Grassyana

August 19, 2012 is the big day. We’re having a birthday party for my dogs—Marley, a yellow Labrador Retriever, who turned 3 years old last August 1; Rose, a tricolor Chihuahua, who’s celebrating her 2nd birthday today; and Iulia, Rose’s daughter, who will be 1 month on August 20.

Birthday party

Carbonara, Hotdog, Garlic bread

I planned and prepared for everything. Carbonara, garlic bread, party hotdogs, ice cream and cake are in the list. It was my first time to organize a party (although it’s a dog party not children’s party), and I really want it to be perfect. So decided to make my carbonara, which is also my first time to cook, a special one.

Here’s the recipe I used in my Special Carbonara ala Grassyana.


  • 1 kg pasta twists (corkscrew pasta)
  • 2 packs (250mL/pack) all purpose cream
  • 1 can (370 mL) evaporated milk
  • ¼ butter
  • ¼ kg lean ground beef
  • 7 slices sweet ham, sliced into 1×1 squares
  • 1 can mushroom, sliced
  • 1 pack (70g) cream of mushroom soup,
  • 1 pack pesto
  • Green bell paper, sliced into small cubes
  • Cheese
  • 2 onions, minced
  • 6 cloves garlic, chopped
  • Salt and pepper

    Pasta White Sauce

    Special Carbonara ala Grassyana

  • Cooking oil

How To Cook:

  1. Cook and drain macaroni as directed on package. Rinse macaroni and return to casserole; cover to keep warm.
  2. Sauté garlic and onion in butter. Add ground beef, cook until brown.
  3. Add ham, mushroom and bell pepper. Cook for 5 minutes.
  4. Mix cream of mushroom soup with water as directed in the package. Add pesto. Pour into the skillet. Cook until boiling.
  5. Add all purpose cream. Then milk. Reduce fire to medium heat. Add a cup of water if the mixture is too creamy.  Add salt and pepper to taste. Simmer then remove from heat.
  6. Mix the macaroni with the sauce. Serve topped with cheese.


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