I found a recipe on Pinterest a few days ago for carbonara sauce that doesn’t use cream (for some unknown reason, I sometimes have a funny reaction to cream, a real hit and miss for me even though I love it!) so I decided to fiddle and create my own sauce. While I was making a traditional style sauce, there was an unopened Camembert in the fridge which was due to expire the next day so I thought, “what the heck, let’s mix this in and see how it goes…” Well, it was bloody amazing!!!!
You can follow the recipe below and choose to either add the Camembert or not, completely up to you, but either option is pretty amazing. I’ll be making this on a regular basis as it is so easy. Oh, and my recipe was made to serve about four.
4 slices of bacon (middle), chopped
1 cup chopped ham
2 cups milk
2 tbs plain flour
1 clove garlic, minced
1 – 2 cups shredded Parmesan
½ cup chopped Camembert
Salt and pepper, to taste
Cook pasta according to directions on packet. Drain. Keep warm.
In another pot, cook bacon until crispy. Add ham and garlic and cook, stirring, for two minutes.
In a bowl, whisk together milk and flour. Add to the pot and cook until sauce thickens. Add Parmesan cheese and Camembert and cook until melted.
Add pasta to the pot and toss to coat. Season with salt and pepper, as desired.