Basic Carbonara Alfredo Sauce
|Half and half||6 Cup (96 tbs)|
|Garlic||6 Clove (30 gm), diced and smashed|
|Grated parmesan cheese||1 Cup (16 tbs), freshly grated|
|Crumbled bacon||1⁄4 Cup (4 tbs)|
|Italian seasoning||2 Tablespoon|
|Thickening agent||1 Teaspoon|
Over a med low heat bring the half and have to a simmer,
after the half and half starts simmering add garlic,bacon,and itallian seasoning.
whisk until well mixed.
Slowly add the parmesan a little at a time while constantly whisking. continue whisking and mixing until parmesan has melted and the sauce has began to thicken. if sauce does not thicken to your taste add a little more and continue whisking until it has reached the desired thickness. you can add a mesa to help speed up the mixture, if the sauce becomes too thick add a little milk until it has slightly thinned.
this sauce works well with any pasta or shrimp.
If you want a tomato basil alfredo simply add a little roasted tomato or tomato pesto towards the end of the thickening process.