Radish Carbonara

Carbonara is one of my favorite pasta sauces. As it turns out, it doesn't traditionally contain cream. It's just eggs, Parmasan cheese, and pepper. It's cooked by the heat of just-boiled, steaming, scalding hot spaghetti.

So, if I wanted to swap out the pasta for raw white radish, then I technically couldn't make salmonella-risk-free carbonara unless I gently heated it like a Hollandaise sauce in a separate pot.

Or...if I just got a pack of it. I like Clara Ole's jams, but their carbonara was a little runny, contained MSG, and hit the spot with the carbonara flavor like a blindfolded motion-sick toddler pins the tail on the donkey at a cruise ship birthday party.

That's why I'm going to stick with Del Monte from now on, although I might try Clare Ole's béchamel sauce in the future.

I can't find bacon bits at the grocery store, so I usually have the carbonara with a can of champignon mushrooms, and for tonight I thought I'd add some white meat...canned squid, in ink (not soy sauce, I thought that would be too salty.)

I don't know what's going on with the radish on the left. I want to put a top hat and a monocle on it.

Basically, I just chop up the radishes.

Drained the mushrooms, drained the squid, mixed them both in the carbonara, and topped the chopped radishes with it.

The last time, I had radish carbonara with mushroom and cubes of steamed chicken breast. The squid wasn't awful, I think it meshed well with the carbonara, but was still a tad too salty so I think it either would have tasted better if I'd gotten them not canned (though at Php.400 per kilogram in the chilled and frozen seafood section, maybe not) or I'll just stick with poultry next time. Or bacon bits.