Creamy cheesy tuna carbonara

It's just a regular Tuesday afternoon and the internet connection is very slow. And, i got bored. I remember I have some elbow macaroni left (i made some baked mac and cheese last sunday, will post it soon!), and thought of cooking some tuna carbonara. I checked the fridge, and, no eggs!! But what the heck, i still got milk, cream and cheese here. Besides, they say raw egg is not good for pregnant woman. (I'm on my 5th month!). So, I decided to just go on with what I have in the kitchen. 

Here's a very simple recipe. :)

• 1 All Purpose Cream
• 3/4 cup Carnation Evaporated Milk
• 200mg Elbow Macaroni
• 1 cup Grated Quickmelt Cheese
• 180g Canned Tuna (drained)
• 3 Tbsp. Butter
• Pinch of Ground Pepper
• Pinch of salt

What to do?

1. Combine butter and tuna in a medium-heated pan. Continue stirring.
2. Pour the all purpose cream and evaporated milk gradually. Stir.
3. Put the grated cheese and continue stirring until sauce is thick.
4. Add a pinch of pepper and salt to taste
5. Continue stirring until desired thickness is achieved. Set aside.
6. For the pasta: Bring water to boil. Add a pinch of salt then add pasta.
7. Continue stirring for 10 minutes. Remove from heat and drain.
8. Pour the sauce on top of the pasta and serve. :)

Easy right? And this one is very creamy and cheesy! Makes a great "meryenda" for everyone! :)