Today we're going to make spaghetti with Ideal evaporated milk (we used the kind that comes in a carton, although you can find it in other formats). Evaporated milk is a dairy product that has had 60% of its water removed through a dehydration process.

The difference between evaporated milk and condensed milk is that evaporated milk doesn't contain sugar. Compared to cream, it has much less fat, more protein and carbohydrates . It's aromatic, has a yellowish color, and is slightly thicker than regular milk.

Spaghetti with mushrooms in Ideal sauce

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Today we are going to prepare some spaghetti with Ideal evaporated milk (we have used the one that comes in Brick although you can find it in more formats). The

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Ingredients

300ml of Ideal evaporated milk
250gr of spaghetti
300gr of sliced mushrooms
1 cebolla
1 garlic
1/2 glass of white wine
75g of ham cubes
Salt pepper
3 tablespoons olive oil

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Cook the spaghetti in boiling water with salt and a drizzle of oil, the cooking time depends on the brand and the package indicates it perfectly so that they are al dente.
Drain, refresh and reserve. It is important to drain well to avoid adding water to the sauce later.
In a casserole with oil, fry the onion, when it is transparent, add the minced garlic, sauté and add the mushrooms. Cook for 10 minutes and add the white wine.
Let evaporate and add the ham cubes, stir a few times and pour in the Ideal milk, season with salt and pepper and stir for a few minutes so that the milk reduces well. Immediately afterwards, we put the spaghetti, stir well and serve immediately.