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Cream sauce is the base for many dishes. It has a subtle creamy taste, gives a pleasant aftertaste to any food. Cream-based sauces are suitable for poultry, fish, meat, vegetables. Each dish has its own sauce, based on cream and cheese. Without a creamy sauce with bacon, no classic carbonara will work. Cream for the sauce is usually medium-fat - 20%, and bacon is dry-smoked. The recipe is simple

Step 1

Place the bacon in a preheated frying pan. Fry for 2-3 minutes over medium heat without oil, stirring occasionally. Add the onion, fry for 7-10 minutes until the onion is translucent.

Step 2

Without reducing the heat, pour the cream into the pan, stir. Stir constantly, bring to a boil. Reduce the heat to low and wait until the cream stops boiling. Add the cheese, heat together with the cream until completely dissolved. Simmer the sauce for 1-2 minutes, stirring, wait until it thickens and remove from heat. Salt and pepper the finished sauce.