Carbonara for dinner

I tried cooking carbonara many years ago and it didn't turn out the way i wanted it to be. So that was it! That's the end of my carbonara experience (so i thought). But today Paolo asked if we could have it for dinner. He is a massive fan of white-sauce based pasta (i am not) and so the cooking saga begins. Lucky me, i have a friend/chef who gladly taught me via chat how to cook this in an instant so i am sharing it with you.

There are different ways on how to make the sauce. Some use egg in their sauce but this recipe does not call for one. When i cook, i don't rely on exact measurements, i just follow my instincts.☺️ However, i do a lot of tasting whilst i stir to make sure i get the right taste. 

Here it goes!

Ingredients 

For the Roux (sauce thickener)

2 1/2 tbs butter

2 1/2 tbs flour

For the White Sauce

2 packages cooking cream

Shredded cheese of your choice

Salt and pepper to taste

Parsley

* Sautee onion, garlic, ham and bacon

Steps:

1. You have to make the 'roux' first. This helps thicken the sauce you are making. Melt the butter over low heat then add the flour. Fold it consistently until it turns light yellow.

2. Gradually add the cream and continue stirring. You may also add fresh milk.

3. When it starts to thicken, start adding your cheese. I added half cup of shredded cheese but you can add more if you want.

4. Keep stirring until you get your desired consistency. Make sure you have low hear to avoid lumps in your sauce.

5. Add the sauteed onion and garlic and the rest of the ingredients. Season according to taste then serve!

Happy cooking!👍🍴🍝