Carbonara Sauce

This recipe is taken from the 1991 Milk Calendar. This is the Carbonara Sauce recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 cups / 1 L sauce
carbonara sauce

Ingredients

  • 8 oz (225 g) bacon diced
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • of hot red chili flakes
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1/2 cup (125 mL) 35 % cream or Milk
  • 2 eggs
  • 1 cup (250 mL) grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper

Preparation

Place bacon pieces in a deep skillet or wide saucepan. Cook until crisp. Drain on paper towels and reserve.

Discard but 3 tbsp (45 mL) of bacon fat. Sauté onions, garlic and chili flakes. Cook 2 to 3 min until tender. Stir in flour. Cook 2 to 3 min longer. Whisk in milk and cream. Bring to the boil. Reduce heat. Simmer 5 min.

Beat eggs together lightly. Whisk into sauce with cheese and parsley. Cook 2 min. Add salt and pepper.

Toss with 3/4 lb (340 g) spaghetti, cooked. Sprinkle with additional freshly ground black pepper and reserved bacon.

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