Spaghetini in Smoked Oysters and Mushroom White Sauce

Do you love Carbonara? I do but because it can be so fattening with the amount of cream within a plate, it's quite impossible to eat it everyday unless you want to blimp out for a movie cast or something. So I've made a carbonara sauce that's as fat as a ballerina...:P

This smoked oysters and mushroom white sauce is my lunch today and it's perhaps the most simplest complex food to make, if that makes any sense. I just used milk and one egg for that creamy, rich texture. A bit of salt and pepper to go and voila... you have a decadent meal that's a quarter of the guilt :)

Ingredients:
1 bundle of spaghetini, with a diameter of a 10 cent coin, cooked until al dente
150 grams of smoked oysters, drained off its oil completely
a handful of fresh button mushrooms, halved
2 large cloves of garlic, sliced thinly with a razor ala Goodfellas (use a knife if you want)
1/4 cup 2% fat milk (use whatever milk u have in the fridge is fine too)
1 egg
1 teaspoon olive oil
salt
pepper

Optional:
chopped spring onions

Method:
1. Heat oil in pan under medium heat till hot. Add your garlic and saute till it turns slightly white on the edges.
2. Add your mushrooms and and sprinkle with some water to create some steam. Continue sauteing until the mushroom is somewhat wilted, about 3 minutes. Season with salt and pepper.
3. Add milk and increase heat till it comes to a boil, then lower heat to medium again.
4. Throw your al dente pasta in and stir till well coated. Lower heat to the lowest possible.
5. Crack an egg in and quickly break it and stir until it is incorporated into a milky sauce. At this point, you don't want your egg to overcook and start leaving you with curdles, which is why low heat is important.
6. Take the pan off the heat, toss in your smoked oysters and serve your pasta hot with sprinkles of chopped spring onions. Drink it with a cup of green tea (or whatever you fancy, i just thought I'd share with you my drink as well :D).