CULINARY FUNDAMENTALS

RECIEPE CLASSIFICATION: PASTA

RECIPE NAME: CARBONARA WITH BECHAMEL SAUCE
YIELD: 4-6 PERSON

INGREDIENTS Unit QUANTITY MISE EN PLACE

PENNE PASTA GRAMS 500
BACON PACK 1 SMALL DICED
GARLIC PC 2 MINCED
PARSLEY CUPS ½ FINELY CHOPPED
FOR BECHAMEL :
ALL PURPOSE CREAM CUPS 2
PARMESAN CHEESE PACK ¼ GRATED
CHEDDAR CHEESE PACK ¼ GRATED
WATER OR STOCKS CUPS ½
FLOUR CUP 2
BUTTER CUP 1
FRESHMILK CUP 1
PASTA GRAMS 500
Methods:

 Boiled the pasta in 8-10 minutes and the after that set aside.
 Fry bacon in a pan until it crisp, add garlic and cook until lightly brown.
 Lower heat the pour in all purpose cream, followed by cheeses, Put out with water
continously mix until thicken
 Toss cooked pasta into the sauce until well-coated.
 Serve

Cooking tools and equipment

 Sauce pan
 Cutting board
 Grater
 Knife
 Spatula
 Wire whisk
 Stock pot

CHEFS NOTE:
 DO NOT OVERCOOK THE PASTA FOR BETTER RESULT
 FOR DOING BECHAMEL SAUCE CONTINOUSLY MIX IT UNTIL THICKEN