Thursday, August 4, 2011

Creamy Pasta Carbonara


Bechamel Sauce (White sauce)
  • 60g butter
  • 1/3 cup plain flour
  • 4 1/2 cups milk
  • 75g parmesan cheese, finely grated
  • 1/4 teaspoon salt
  • good pinch ground nutmeg (optional)
  • 1 can Pergo Carbonara Mushroom Sauce

  • 1 package Bow-Tie Pasta Farfalle
  • 2 large onions , chopped
  • 1 kg ground chicken or beef
  • 1 tbsp chicken stock granules
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 can mushroom, sliced (optional)
  • 1 tbsp dried Parsley
  • Parmesan cheese
Bechamel Sauce :
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Add pergo carbonara mushroom sauce and stir to blend. Remove from heat. Stir in parmesan, salt and nutmeg.

In a pan, cook onions and minced chicken or beef until brown. Add mushroom, season to taste with chicken stock granules and pepper. Add to the bechamel sauce and stir.

Add pasta to a large amount of boiling salted water. Cook 10 to 15 minutes or until tender. Drain well.

Serve pasta, bechamel sauce with chicken, cheese and parsley. Serve immediately.

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