"My passion for writing and love for travelling, shopping, music not to mention joyful eating, blissful baking and everything that comes in between... are all addends of MY FOOT NOTES"

Wednesday, May 30, 2012

Creamy Carbonara... My style, Made Simple.

( made out of scratch... from our kitchen )

Cook Spaghetti as directed ( you may also use any pasta, such as Fettuccine or Linguini)

Béchamel Sauce:
My leftover Low Fat Milk +  RUE, to slightly thicken the sauce.
RUE is a mixture of equal parts of fat and flour. Which is simply Butter and just regular flour.   

In a medium saucepan, melt the butter with equal part of flour, mixed lightly until the mixture would become paste-like. Add the Low Fat Milk making sure to mix it continuously using a wooden spoon to avoid lump build up. SEPARATE.
On another medium pan, render the chopped bacon for about a minute on medium heat or until Bacon gives out its own fat/oil.  SET ASIDE. Use the oil to sweat the onions and mushroom. Pour in the Béchamel sauce/white Sauce and put the bacon back in. Mixed all together and bring to a boil. Add Parmesan cheese until melted. Season with salt and white pepper according to your taste. Mixed in the cooked pasta and garnish it with Dried Parmesan Cheese & chopped flat parsley & McCormick Basil Leaves Whole (Optional).

This is not as complicated as to those with eggs, but not as simpler as to those with the all purpose cream. But I can guarantee that this is more healthier to eat!!!

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