Neil Laurence Ortaliz yeh because she knows what she's doing and she loves it and her dog is there i almost forgot it's because of making a video u need to smile too yah know
I must say, your "japanese" twist is more legit than many others carbonara's videos i've found on youtube. Ther's maybe a slightly difference between the italian version and this one, but still this is the closest to the true carbonara i've found. Good job, i'm Italian and i totally approve this version, looks fanastic!
I'm Italian (from Rome), and I know this is not the original recipe but please people, calm down: if you read the title you can see "Japanese inspired pasta recipe", so it's adjusted to their tastes and ingredients. I do sushi and Japanese dishes myself (oh by the way, thanks a lot for this channel), but I bet my versions aren't exactly as they should be. But I like them, and I have a lot of fun making them. If I want to eat some real Japanese dishes I go to a REAL Japanese restaurant, and I bet (again) I wouldn't taste the same the original flavor (because I'm not in Japan, of course). Pretty the same for the Italian cuisine. This is something you can do at home in every country, and I guess it's close to the original taste, so... good job, chef! :D
Very well spoken ;) Often Italian people (including me) are a bit too "attached" to our recipes, BUT I am definitely more horrified by pasta+ketchup than by this recipe that is not SOOO far from the original (and yes I see the differences but it says "japanese inspired). Also it does seem pretty good to me, since they don't have guanciale nor pecorino !! ^^
The egg is half cooked by the heat of the spaghetti in this recipe. If you're not sure about the quality of your eggs and still want to make the carbonara, you can put the egg mixture in the pan and cook it thoroughly :) However, this will firm up the egg and the creamy texture of the sauce will be lost. Supa Jupa MsJennaSim NadrianATRS beautyjournal217 PrayersOf Angel xSimmyProductionsx Yangzi Tian
Hello!!!!☺😊😀😁 I just pressed subbed before I watched and like and the comment I write right now before I watch on a ad right now I have a ? My ? Is is the food you teach dog food or asian human food not to be mean or dumb please answer
Hi Cooking with Dog I'm Italian and this is exactly the method I use to cook Pasta alla Carbonara! I just use white onion insted of garlic, but I have many Italian friends that use garlic like you! Thanks for sharing an Italian Recipe with all of us! Good Job!
This is almost exactly like the recipe I've used for 30 years. Excellent video on the technique. (do be aware that raw or nearly raw egg can pose a health problem for some people with compromised immune systems. In that case, leave the noodle mixture in the pan, turn off heat and pour in egg.)
In the Philippines, our carbonara's main ingredient consist of almost 50% milk, and eggs are rarely seen in the ingredient's list for most Filipino families. I had a great shock when I learned that this is the almost exact recipe of the original dish. Job well than chef! and also for the very well narration of Francis :) I hope that sometime I could try this type of carbonara :)
because everything here in the Philippines is about artificial and instant ingredients. that's why I don't like the Philippine carbonara there's too much milk.
it's a true Italian carbonara! only flaw is that in Italy we don't use the bacon but the "guanciale"(cheek meat of pork) and replace the parmesan with "pecorino" (a kind of sheep cheese, flavor very strong). I think it is hard to find in japan:( good job! come to Italy chef!
this recipe might not be roman traditional but its ridiculously delicious, i've tried it. deglazing the fond with white wine and using the residual heat of the water so not to curdle the cheese is next level! well done
That looks delicious! I like how it probably has that slimy consistency that we Japanese are so fond of, haha^^ (like with natto, uzura, satoimo, etc.)... And I bet the bacon smells incredible XD
I have tried this without cheese, and I used moscato instead of the usual white wine since don't have any at home. Tasted really good! Such a quick and easy recipe. Thanks!
Even though authentic carbonara doesn't have either milk or cream, and never has chives or scallions, I LOVE your Japanese inspired version. If you or Francis ever make it to Rome, I'd love to take you to a trattoria to try the real thing.
Tried it this afternoon and it was absolutely delicious! Replaced white wine with Chinese cooking wine and bacon with sliced salmon fillet and they worked perfectly!
Interesting to see the Japanese version taking the raw egg approach which is more authentic than many restaurants! The garlic, wine and green onion is a nice twist on the classic.
I'm Italian and I can't be more proud to see a replica of our carbonara ;) Just two or three tips: 1) The egg mixture is perfect, but using the milk sounds like cheating ;D The cream must be made with the egg alone, or by adding only a little bit of water from the pan where spagetti are cooked. 2) Avoid the spring onion!!! 3) In Italy, we use the pork cheek instead of bacon By the way the dish looks really delicious! Ganbare!
I like the cheat hehe. It lets you be a little lazy and not have to worry about the egg curdling. This show is made with every cook in mind including new cooks so it is a helpful work around. Thanks for the tip (agree spring onion is too strong) and if I ever come across pork cheek I will def. try it out.
8 and a half years... So long ago. I've been watching a lot of Carbonara videos lately. Respect that you change the recipe and you don't call it "Traditional". 🙂 like many people do who put insanely more things in it than you do and call it that. 🤣
Well, Chef, don't be shy, this is a perfect carbonara! The differences from the original recipe are really minor (here in Rome we use a different kind of meat, a sort of aged bacon called 'pancetta' and we usually don't add milk or cream to the dressing) and I know lot of people that would perform this recipe a lot and a lot worse. What amazed me the most was infact the great execution of the sauce: not many are able to obtain that glossy and beautiful look this pasta should have. I never tried topping it with spring onions leaves, but I can assure chopped parsely is a good combination too. :)
What an open minded Roman. Still I would call this a bacon and egg pasta out of respect for the Italian tradition of making Carbonara which is egg, pecorino, guanciale and pepper.
Recipe looks delicious !!!!! Well, zillions of light years ago I learned how to make Italian dish's with people who were from outside Naples. I remember for one serving it was one whole egg and one egg yolk with fresh parsley and a splash of cream with generous amounts of ground black pepper...they used bucatini pasta as I remember and started out with pancetta and a slab of butter per serving. Think they usually had a parm/romano mixture for the cheese but your's with the Japanese twist looks utterly divine !!!! I'm 1/2 Finnish 1/2 German American so this was quite a learning experience and cooked there about 6 years . You have excellent skills Chef thanks for sharing ! Corie
This is brilliant, and I'm Italian. A very good carbonara recipe cooked by a non italian on the tube, probably one of the few. It's actually funny (or horrible) to see how the carbonara is prepared around the world: people always miss the simplicity of this dish. Anyway, a good variation is to add some zucchini, slightly cooked with the bacon!
I heart silky pasta and my friend from Italy taught me to use the egg, very much as you have here. It's so delicious and fresh cracked pepper makes all the difference!
This video made me laugh.....not sure about the "cooking with dog". Those whole cloves of garlic seem quite punchy too, but the carbonara is very like an italian friend makes for me too.(without the dog). I agree fresh black pepper essential.
Lol! This true, there's something wonderfully absurd about it ;) In fact, *cooking with dog* is one on the top food channels on TH-cam, certainly in Japan too! Enjoy x
Oh, looks amazing! If there's one thing I like about the way chef cooks, it's how she doesn't go overboard with toppings! If I were to make carbonara without a recipe, I would probably end up using 4 times more bacon... but ultimately I would regret it!
Thank you for the recipe! I used to think carbonara is hard to make but now after I have watched your video and read some of the comments below esp Italian opinion :) I have changed my mind!
I just made it right now. Though I used sliced bacon and chopped it up and chopped up a small garlic clove. I used heavy cream like some suggested. It's really good. :) Thank you for the video.
Making some right now. It's the second time I'm making it and had to sub a few things but all in all, it's stuff I had in the house already. It's delicious in a way that is simple and the flavor is mainly aromatic that you taste what you smell HAHAHA. The green onions then makes it really refreshing for something that could be heavy cause it's a pasta. Mmmm
I'm a purist when it comes to Carbonara but I find your version very appealing and I love the trick with the bain marie at the end to thicken the egg mixture. ^^
Oh my goodnes, thank you Chef and Francis! I have always had a hard time cooking carbonara, as in I overcook the egg so it becomes all grainy. But now I don't think I will ever cook it wrong again, it's such a foolproof way!
It's a blizzard out there where I am, and I'm planning on making my own version of carbonara. But this time I'm going to cook the bacon in the garlic and olive oil mixture. From my experience, pecorino romano cheese makes for a better texture for the carbonara sauce, so give that a try if you have some available. Good luck in the kitchen!
Cooking it in the fry pan is how I grew up making it except I crush or slice the garlic as I want it in the meal and add a small amount of finely diced onion. Ie fry in splash of olive oil diced bacon, onion, minced garlic and mushrooms. Once these are cooked down switch off heat and stir in a small amount of cream (I used to put a lot in till I realised it tasted better with less) and black pepper to taste. have the pasta cooking while you cook the sauce as it's very quick, drain pasta leaving it a bit wet (preferably fettuccine) put drained pasta in fry pan and mix to combine and serve with grated Parmesan cheese if desired. Egg can be added but I found it often tastes sickly if used. Adding diced chicken breast at frying stage is yum as is adding chunks of avocado before adding cream. I hope you give it a try.
![Omurice Recipe [Remastered] | Cooking with Dog](/img/n.gif)
The lady looks so happy everytime she cooks
Cooking is her passion ^_^
Neil Laurence Ortaliz yeh because she knows what she's doing and she loves it and her dog is there i almost forgot it's because of making a video u need to smile too yah know
I must say, your "japanese" twist is more legit than many others carbonara's videos i've found on youtube.
Ther's maybe a slightly difference between the italian version and this one, but still this is the closest to the true carbonara i've found. Good job, i'm Italian and i totally approve this version, looks fanastic!
It's really not 😂
I'm Italian (from Rome), and I know this is not the original recipe but please people, calm down: if you read the title you can see "Japanese inspired pasta recipe", so it's adjusted to their tastes and ingredients. I do sushi and Japanese dishes myself (oh by the way, thanks a lot for this channel), but I bet my versions aren't exactly as they should be. But I like them, and I have a lot of fun making them. If I want to eat some real Japanese dishes I go to a REAL Japanese restaurant, and I bet (again) I wouldn't taste the same the original flavor (because I'm not in Japan, of course). Pretty the same for the Italian cuisine.
This is something you can do at home in every country, and I guess it's close to the original taste, so... good job, chef! :D
Very well spoken ;)
Often Italian people (including me) are a bit too "attached" to our recipes, BUT I am definitely more horrified by pasta+ketchup than by this recipe that is not SOOO far from the original (and yes I see the differences but it says "japanese inspired). Also it does seem pretty good to me, since they don't have guanciale nor pecorino !! ^^
Federica Caiazzo I make a Carbonara less Carbonara than this one lol
Federica Caiazzo Ketchup is awesome. Last time i was in Italy (Firenze) I survived for 3 weeks without it though ;)
Well said! I'm Italian too and I totally agree with you!!
Io invece sono fondamentalista. Cucino cinese e giapponese comprando on line gli ingredienti. Bacon su carbonara... blasfemia!!!!
The egg is half cooked by the heat of the spaghetti in this recipe. If you're not sure about the quality of your eggs and still want to make the carbonara, you can put the egg mixture in the pan and cook it thoroughly :) However, this will firm up the egg and the creamy texture of the sauce will be lost. Supa Jupa MsJennaSim NadrianATRS beautyjournal217 PrayersOf Angel xSimmyProductionsx Yangzi Tian
Hello!!!!☺😊😀😁 I just pressed subbed before I watched and like and the comment I write right now before I watch on a ad right now I have a ? My ? Is is the food you teach dog food or asian human food not to be mean or dumb please answer
Nancy Lai it's human food lmao
***** thta kinda hurt my feelings .... kk : c
***** ok
s
You can substitute sake for the white wine! If you can't use any alcohol, add water instead :) derekocean168 *****
Am I able to substitute the extra virgin olive oil for vegetable oil?
But won't it become less thick and thin out the cream?
LPSGvVenice
no
swimmg complex father mother brother family shower mother yashwini cook remaing bow carbarona cheess
Awww, Francis is looking incredibly dapper in this video. :) ♥
Hi Cooking with Dog I'm Italian and this is exactly the method I use to cook Pasta alla Carbonara! I just use white onion insted of garlic, but I have many Italian friends that use garlic like you! Thanks for sharing an Italian Recipe with all of us! Good Job!
Is it weird that I hit like even before I watch the video? I just know I'm going to like it.
I always do the same too hahaha (:
Welcome to the club!
Sweet y Salado ha! Sweet y salado, no pensaba verte aqui, me facinan tus recetas colombianas. Saludos desde Canada.
That can only mean that "you like button"!
This video is so pure
Everyone's exchanging recipe tips and aaaa it's nice
This is almost exactly like the recipe I've used for 30 years. Excellent video on the technique. (do be aware that raw or nearly raw egg can pose a health problem for some people with compromised immune systems. In that case, leave the noodle mixture in the pan, turn off heat and pour in egg.)
In the Philippines, our carbonara's main ingredient consist of almost 50% milk, and eggs are rarely seen in the ingredient's list for most Filipino families. I had a great shock when I learned that this is the almost exact recipe of the original dish.
Job well than chef! and also for the very well narration of Francis :) I hope that sometime I could try this type of carbonara :)
because everything here in the Philippines is about artificial and instant ingredients. that's why I don't like the Philippine carbonara there's too much milk.
it's a true Italian carbonara! only flaw is that in Italy we don't use the bacon but the "guanciale"(cheek meat of pork) and replace the parmesan with "pecorino" (a kind of sheep cheese, flavor very strong). I think it is hard to find in japan:( good job!
come to Italy chef!
イタリア人として、とても面白いスパゲッティ料理だと思っています。おめでとう！！！
this recipe might not be roman traditional but its ridiculously delicious, i've tried it. deglazing the fond with white wine and using the residual heat of the water so not to curdle the cheese is next level! well done
That looks delicious! I like how it probably has that slimy consistency that we Japanese are so fond of, haha^^ (like with natto, uzura, satoimo, etc.)... And I bet the bacon smells incredible XD
this is actually the way my italian mom prepares it. Very nice!
Finish cooking the egg with the pasta water... SO simple it's genius
Chef even plates the spaghetti with style! She seemed extra pleased with this dish, and rightly so. Beautiful!
I have tried this without cheese, and I used moscato instead of the usual white wine since don't have any at home. Tasted really good! Such a quick and easy recipe. Thanks!
Even though authentic carbonara doesn't have either milk or cream, and never has chives or scallions, I LOVE your Japanese inspired version. If you or Francis ever make it to Rome, I'd love to take you to a trattoria to try the real thing.
I was in japan recently and oh boy their pasta carbonara is delicious!!!! I can’t wait to Make this!
Tried it this afternoon and it was absolutely delicious! Replaced white wine with Chinese cooking wine and bacon with sliced salmon fillet and they worked perfectly!
Interesting to see the Japanese version taking the raw egg approach which is more authentic than many restaurants! The garlic, wine and green onion is a nice twist on the classic.
I'm Italian and I can't be more proud to see a replica of our carbonara ;)
Just two or three tips:
1) The egg mixture is perfect, but using the milk sounds like cheating ;D
The cream must be made with the egg alone, or by adding only a little bit of water from the pan where spagetti are cooked.
2) Avoid the spring onion!!!
3) In Italy, we use the pork cheek instead of bacon
By the way the dish looks really delicious! Ganbare!
Giulio Fiumi spring onion for japanese version i think
This is Japanese inspired, btw but I still appreciate that you aren't being rude about it! C:
I like the cheat hehe. It lets you be a little lazy and not have to worry about the egg curdling. This show is made with every cook in mind including new cooks so it is a helpful work around. Thanks for the tip (agree spring onion is too strong) and if I ever come across pork cheek I will def. try it out.
8 and a half years... So long ago. I've been watching a lot of Carbonara videos lately. Respect that you change the recipe and you don't call it "Traditional". 🙂 like many people do who put insanely more things in it than you do and call it that. 🤣
We called it Japanese-inspired pasta because we didn't want to offend Italian people.😆 Thank you for your comment.🍝
Well, Chef, don't be shy, this is a perfect carbonara! The differences from the original recipe are really minor (here in Rome we use a different kind of meat, a sort of aged bacon called 'pancetta' and we usually don't add milk or cream to the dressing) and I know lot of people that would perform this recipe a lot and a lot worse. What amazed me the most was infact the great execution of the sauce: not many are able to obtain that glossy and beautiful look this pasta should have. I never tried topping it with spring onions leaves, but I can assure chopped parsely is a good combination too. :)
Guanciale, not pancetta... but mostly unavailable abroad. So thumbs up for Chef.
What an open minded Roman. Still I would call this a bacon and egg pasta out of respect for the Italian tradition of making Carbonara which is egg, pecorino, guanciale and pepper.
It's not close at all, but it's probably delicious
I just made this, was totally delicious and tasted better than most restaurants. Thank you very much for the recipe!
Recipe looks delicious !!!!! Well, zillions of light years ago I learned how to make Italian dish's with people who were from outside Naples. I remember for one serving it was one whole egg and one egg yolk with fresh parsley and a splash of cream with generous amounts of ground black pepper...they used bucatini pasta as I remember and started out with pancetta and a slab of butter per serving. Think they usually had a parm/romano mixture for the cheese but your's with the Japanese twist looks utterly divine !!!! I'm 1/2 Finnish 1/2 German American so this was quite a learning experience and cooked there about 6 years . You have excellent skills Chef thanks for sharing ! Corie
using double boiler technique to finish cooking the egg...genius, chef! why have i never thought of that! thank you!
using the garlic and white whine really adds to the taste!
This recipe is very close to the original. Lots of premade packed carbonara is less authentic than this recipe!
Also its very delicious :D
Trust me, it is far from original but it is a custom recipe, and it's really nice to see,thumbs up.
Mauro Redaelli Infatti :)
This is brilliant, and I'm Italian. A very good carbonara recipe cooked by a non italian on the tube, probably one of the few.
It's actually funny (or horrible) to see how the carbonara is prepared around the world: people always miss the simplicity of this dish.
Anyway, a good variation is to add some zucchini, slightly cooked with the bacon!
yay! Haven't seen you make a video for a little while
I heart silky pasta and my friend from Italy taught me to use the egg, very much as you have here. It's so delicious and fresh cracked pepper makes all the difference!
This video made me laugh.....not sure about the "cooking with dog". Those whole cloves of garlic seem quite punchy too, but the carbonara is very like an italian friend makes for me too.(without the dog). I agree fresh black pepper essential.
Lol! This true, there's something wonderfully absurd about it ;) In fact, *cooking with dog* is one on the top food channels on TH-cam, certainly in Japan too! Enjoy x
I love absurd! Have a great day.
Diana from Paintsewgluechew Likewise! Have a great Easter Weekend :)
Oh, looks amazing! If there's one thing I like about the way chef cooks, it's how she doesn't go overboard with toppings! If I were to make carbonara without a recipe, I would probably end up using 4 times more bacon... but ultimately I would regret it!
Poor Francis, crying at the end!! :'(
Thank you for the recipe! I used to think carbonara is hard to make but now after I have watched your video and read some of the comments below esp Italian opinion :) I have changed my mind!
It looks so tasty!!! I believe I have all the ingredients in my house right now. I think I will make this for a nice lunch!
that double boiler trick was just genius!!
Looks so good!! Going to cook this tmrw night!!
Also, Francis in a hat is the cutest thing ever
Awww, it's soooo cute that Francis is whining for his taste of this dish. Normally he's so self-contained, but this time he wants some too!! :)
DID YOU SEE THAT?! In the beginning Francis bowed with the cooking woman! That's so cute!!!
Great interpretation of an foreign classic! Awesome technique and presentation as well!
Made this today for lunch! Incredibly good tasting. I added some sliced up carrots too.
I just made it right now. Though I used sliced bacon and chopped it up and chopped up a small garlic clove. I used heavy cream like some suggested. It's really good. :)
Thank you for the video.
That dog is the probably the happiest dog ever
When Francis whines is it because he wants a bite of the food?
id wine too.... its torture
Agreed, Ariel! My mouth waters every time I view Chef's cooking!
It is the first time I saw him like that too! xD
My husband loves this kind of pasta. I will have to try your recipe. Francis looks great in the hat and the tie.
It's 2:05AM and this looks soooooo good. ;Q;
That looks so delicious! going to make it today!
とっても美味しかったです。今後はカルボナーラは絶対このレシピでいきます！どうもありがとうございました。
wow! amazing HD quality! Thank you for making this, looks great!
Francis is looking so cute in his hat today!
Rewatching all my old saved recipe videos for inspiration and aww... I miss Francis.
that's so kute how they both bowed at the same time 💙
Perfect carbonara! So sweet chef and dog!
Thanks for the recipe! Looks good! I will try it soon! Please don't stop making videos, I always look forward to them! :)
Seriously my most favorite youtube channel! Please never stop making these videos!!! Love & more power to the channel :)
So glad I found you! What an informative and entertaining channel!
This is something I never knew I always needed to experience happiness.
Legit closer to proper carbonara than most videos on yt
Hi Mrs. You are the best!!!!! Greetings from Brazil
WOW!! I didn't think it would be so easy, but after watching how you guys made it boosted my confidence in making some carbonara myself
Thank You VERY MUCH for this recipe :)
I made this a hour ago
You are the best! You saved me from a surprise visit and my guest loved it :)
This reminded me when Costa Rica added plantain to the sushi so it satisfies the Costa Rican palate. Food is a great bridge to make friends
This looks delicious!! Francis is so cute!
Your pasta looks yummy! I'm definetly gonna try it
Making some right now. It's the second time I'm making it and had to sub a few things but all in all, it's stuff I had in the house already. It's delicious in a way that is simple and the flavor is mainly aromatic that you taste what you smell HAHAHA. The green onions then makes it really refreshing for something that could be heavy cause it's a pasta. Mmmm
today I made this recipe, and it was DELICIOUS!
I love seeing Chef happy.
Looks delicious! Maybe I'll make this for dinner tonight.
Even the bacon looks more nicer than any other bacons I have ever seen
sakurasoh Japanese ingredients are generally higher quality because they care for each type of produce :)
I'm a purist when it comes to Carbonara but I find your version very appealing and I love the trick with the bain marie at the end to thicken the egg mixture. ^^
Awww poor Francis whimpering at the end because he wants some carbonara too
i tried this recipe today, it was really good, thank you very much chef xxx
you had my mouth watering the entire video!
Yummy!!!!!!! This is my Favourite video and Favourite Recipe and Favourite Pasta Recipe🍝🍝 on Cooking with Dog!!!!! 🐶
Aaaand once again I am going to bed hungry....this looks really good.
Oh my goodnes, thank you Chef and Francis!
I have always had a hard time cooking carbonara, as in I overcook the egg so it becomes all grainy. But now I don't think I will ever cook it wrong again, it's such a foolproof way!
this is awesome! love the show, I've only seen two so far but I'm going to try watch them all :D
WOW!!! it's so delicious i want to eat that japanese carbonara!
Thank you so much! I am going to try this today ^^
Good job Cooking with Dog!!!
wow it's like breakfast pasta :D
man francis reallly wanted some this time. That's how you know it's a good recipe.
she looks so much like "Cooking Mama" she's adorable.
I prefer this version to the traditional Italian one and always have it when I visit Japan!
I've been doing the egg wrong. Thanks so much for this delicious video.
Still love all your videos/recipies. Thank you!
That looks amazing! I will have to make this tonight. :D
I’m amazed at how that dog hasn’t jumped on the sizzling bacon yet. It’s very well educated!
Subscribed! good channel for a beginner cook such as myself. Thanks for the recipe :D
I discovered your channel from itsjudylife! Can't wait to try this out :)
Easy and quick recipe! I will try this!
Another great video!
Thank you chef!
the dog is slowly going insane
So am i when watching Chef-san cook
4:07 dog say -can I get some too?
外国語できないので日本語で投稿しても
いいでしょうか。毎回とても楽しみにして
います。まだ作ってない料理もありますが、
手際の良さもあり作り方がとても分かり
やすいです。コロッケなど揚げ物が苦手
なので、これから登場することを願って
います。質の良い素晴らしい動画を
ありがとうございます。
i'm italian , this carbonara is very similiar to the italian one. delicious !
It's a blizzard out there where I am, and I'm planning on making my own version of carbonara. But this time I'm going to cook the bacon in the garlic and olive oil mixture. From my experience, pecorino romano cheese makes for a better texture for the carbonara sauce, so give that a try if you have some available. Good luck in the kitchen!
Cooking it in the fry pan is how I grew up making it except I crush or slice the garlic as I want it in the meal and add a small amount of finely diced onion. Ie fry in splash of olive oil diced bacon, onion, minced garlic and mushrooms. Once these are cooked down switch off heat and stir in a small amount of cream (I used to put a lot in till I realised it tasted better with less) and black pepper to taste. have the pasta cooking while you cook the sauce as it's very quick, drain pasta leaving it a bit wet (preferably fettuccine) put drained pasta in fry pan and mix to combine and serve with grated Parmesan cheese if desired. Egg can be added but I found it often tastes sickly if used. Adding diced chicken breast at frying stage is yum as is adding chunks of avocado before adding cream. I hope you give it a try.