Last Thursday got my salary, asked my loving wife to prepare white spaghetti or carbonara for us. I realized she always cooked pansit guisado or spaghetti with red sauce. For a change this time it would be carbonara and put liver spread on the sauce, i find more creamy with liver. The next day if still have left over sauce I spread it to bread. You can not store the white sauce in the fridge for a long time. I took pictures and here's yummy my wife's version of Carbonara. If you want, get some...
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Liver on the sauce, what liver is it? This diy variation of carbonara is exotic for what I usually know. With what is the white sauce composed?