1 pack thin spaghetti (I use Pasta Barilla)
½ cup milk
1 cup steamed mushrooms
1 cup Parmesan cheese
2 cups cubed cooked meat (I used roasted pork loin, but you can use ham, bacon, or any meat you like)
6-7 cubed Roma tomatoes
2 garlic cloves
Half medium white onion
1 cube Knorr chicken bouillon (caldo de pollo)
4 tablespoons of extra virgin olive oil
¼ cup vegetable oil
¼ cup finely chopped Italian parsley
4-5 finely chopped chives leaves
1 tablespoon dried oregano
Kosher or sea salt (both natural salts, I used Kosher salt, less saltier since i used the chicken bouillon. Table salt is sodium chloride combined with iodine, and anti-caking compounds to make it pour by preventing it from absorbing water from the air)
Couple pinches of dry red pepper
Chop garlic and onion in small pieces and sauté them in the olive oil. Add the chicken bouillon. Stir well, cook for about a minute, and add the steamed mushrooms, parsley, meat, tomatoes, chives. Cook on medium for about 25-30 minutes, stirring frequently. While the sauce is cooking, start the water for the pasta. Add ¼ cup of vegetable oil to the water so pasta will not stick together.
Add salt. In a bowl mix the eggs, milk, oregano, red pepper and Parmesan cheese. Let it sit there until pasta and sauce are ready.
Make sure you cook your spaghetti “al dente” that means you drain them right at cooking time that's suggested on the box (Barilla Thin Spaghetti cooking time is 6 minutes)
Drain pasta, add the sauce mixture, mix well. Add the egg mixture (the heat of the pasta will cook the eggs) mix fast and well, you want the eggs mixture to stay creamy.
Serve with a side of salad of your choice and garlic bread, and enjoy!