We like to have friends over for dinner. I usually plan ahead and ask my friends if they're bringing anything. But if there's juicy chismis or if someone has needs some talking to, I often find myself cooking an impromptu dinner. I never sweat it out, though and always have something quick and easy-to-make in mind.
One of my go-to dishes for impromptu dinners is a Japanese variation of the cream-based carbonara pasta because it's easy to make and dinner guests often find the quirky combination delightful.
400 g linguini pasta
250 g bacon
200 g asparagus
2 cups Japanese mayonnaise
2 tbsp olive oil
6 cloves garlic, minced
1 onion, minced
1/4 cup parmesan cheese, grated
Cook the linguini as per packet instructions. I usually choose the Italian brands that cook for about 11 minutes. When you drain the pasta, save about 1/4 cup of the salty, starchy water. Set the pasta aside.
Using the oil from the bacon, saute the onions and when they turn translucent, add the garlic. Mix for about a minute then turn the heat down. Add the asparagus and wait for another minute before adding the pasta and the Japanese mayonnaise. If it gets too thick, add in a little of the starchy water.