I have a complete step by step recipe for spaghetti carbonara sauce. So, if you want the real thing, do use that one.
Sometimes, I prefer a lighter sauce without so much cream and eggs so what I do is to prepare the lighter version. I normally cook this as quick lunch for the kids.
Recipe for Carbonara sauce
200 grams bacon, cut into thin strips
250 grams pasta (about half a packet) – boil according to instruction on packet
2 tablespoons butter
half a bulb of garlic
200 ml cream (and some UHT milk)
cheese – optional but I just use the cheddar slices, 2 slices
Boil pasta according to instruction, strain and pour some olive oil to keep them from sticking together. Leave aside
Heat butter and fry butter and bacon till fragrant.
Add the cream (you can see photo of cream from my Best Recipe blog)
If the sauce is too dry add more milk till you get a nice gravy.
Season with a bit of pepper. Normally the bacon is salty enough so I don’t use salt.
In my opinion, preparing cream sauce pasta such as the above is the simplest. Yet, many restaurants screwed up their dishes. It is simply because they do not use real cream and instead pack the dish with lots of flour in roux. Sometimes, I wonder what they added in there that gives the dish such horrible taste.
Therefore, I prefer to prepare spaghetti carbonara or any type of pasta in cream sauce at home. If I add some white wine or brandy and blue cheese, I get some really great taste pasta in cream sauce.