White cream sauce with bacon for pasta? Recipe?

I want to make it with penne pasta, and i have no cream so can i use whole milk?White cream sauce with bacon for pasta? Recipe?
A restaurant recipe for spaghetti carbonara, purportedly similar to an Olive Garden recipe.





4 ounces sliced mushrooms


3 tablespoons chopped green onions


3 tablespoons bacon drippings or olive oil


15 slices bacon, diced and cooked


1 pound penne pasta, cooked and drained


1 teaspoon finely minced fresh parsley


freshly ground black pepper


salt to taste


2 tablespoons grated Parmesan cheese


Sauce:


8 tablespoons butter


3 tablespoons all-purpose flour


1 1/2 cups whole milk





Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Saut茅 until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.


Sauce: In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.





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Rigatoni alla Carbonara





. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.';





Preparation





Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.





Zuni Pasta Alla Carbonara





Ingredients





6 Qts. water


2 tbs. salt


4 to 5 slices bacon, cut into 1/4- to 1/2'; segments


5 tbs. Extra-virgin olive oil


4 large eggs, at Room temperature


1/2 cup Fresh ricotta cheese, at room temperature


1 lb Spaghetti, penne or bucatini


3/4 cup Shucked sweet English peas or mature sugar-snap peas or double-peeled favas


2 oz. (lightly packed) pecorino romano or pecorino sardo cheese, grated and divided


black pepper to taste





Preparation





In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart saute pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is one minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.





This rogue version of carbonara is based on one I had in Rome. It is not very saucy, and the ricotta makes it pleasantly curdy. The bacon should be crispy-tender and aromatic; don't be tempted to cook it in advance--you will sacrifice much of its aroma to convenience and it will harden. And don't substitute Parmigiano-Reggiano for the aged pecorino. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.


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INGREDIENTS:


1 lb. penne pasta


4 slices bacon


2 egg yolks


2 Tbsp. milk


2 cloves garlic, minced


1/2 cup grated Parmesan cheese


PREPARATION:


Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.


Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.


When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediatelyWhite cream sauce with bacon for pasta? Recipe?
This is the recipe I use:





PARMESAN CARBONARA





8 oz. linguini


4 eggs, beaten


1/4 c. butter, melted


1/4 c. milk


3/4 c. (3 oz.) Kraft 100% grated Parmesan cheese


4 bacon slices, crisply cooked, crumbled


1/4 c. chopped parsley





Cook linguini as directed on package. Drain, do not rinse. Return to pan, toss with eggs, butter and milk. Add remaining ingredients; heat thoroughly, stirring occasionally. Serve with additional cheese if desired, 4 to 6 servings.





One of my favorite Italian type dishes is Carbonara, which is basically white cheese/Alfredo Sauce, bacon, and pasta. Sometimes I'll start with a basic white sauce and add Romano and Parmesan if I'm in a hurry:





Cheese Sauce





2 tablespoons butter


2 tablespoons flour


1/2 teaspoon salt


1 cup milk


8 oz shredded or cubed cheese





Melt butter in a saucepan. Remove saucepan from heat and whisk in flour and salt until smooth. Return to heat and gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick (about 2 minutes more). When sauce thickens, simmer for an additional 10 minutes over very low heat, adding cheese and stirring occasionally until the cheese melts and the sauce is smooth.





Stir carefully and constantly to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve.





And yes, I've made this recipe using whole milk and skim milk.
Hi -





I believe this is what you may be looking for...





Pasta with Bacon Cream Sauce


Serves/Makes: 8 Ready In: %26lt; 30 minutes





4 tablespoons soft butter


3 whole eggs


1 cup grated Parmesan cheese


10 slices bacon, cut crosswise into 1/4-inch strips and fried


1/2 cup grease from fried bacon


1/2 cup heavy cream


1 teaspoon dried red pepper flakes, optional


Black pepper to taste


1 pound hot cooked pasta





While pasta and bacon cook, cream the butter until fluffy in one bowl and beat the eggs in another; add 1/2 of the Parmesan cheese to the eggs.





When the bacon is cooked, pour off 1/2 of the grease and stir in the red pepper flakes and heavy cream. Allow mixture to simmer until pasta is done cooking.





Drain pasta but do not rinse. Toss hot pasta in heated serving dish with whipped butter. Stir in hot bacon and cream mixture, then beaten eggs and cheese (the heat from the pasta and cream sauce will cook the raw eggs on contact). Mix thoroughly.





Serve at once with Parmesan cheese.
This is the recipe I always use, it's very easy to make and it's absolutely delicious. although, I always use cream... probably if you use milk, the taste will still be good, but it might end up a little runny..





5 teaspoons olive oil


4 shallots, diced


1 large onion, cut into thin strips


1 pound bacon, cut into strips


1 clove garlic, chopped


1 (16 ounce) package fettuccini pasta


3 egg yolks


1 cup heavy cream


3/4 cup shredded Parmesan cheese


salt and pepper to taste





Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.


In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. serves 6


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Quick and Easy Alfredo Sauce





INGREDIENTS





* 1/2 cup butter


* 1 (8 ounce) package cream cheese


* 2 teaspoons garlic powder


* 2 cups milk


* 6 ounces grated Parmesan cheese


* 1/8 teaspoon ground black pepper





DIRECTIONS





1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.





or try this one:





Add 2 tablespoons of butter to a pan and melt.


Add 4 tablespoons of plain flour and beat into the melted butter.


Over a low heat keep beating and adding fresh milk


(swap to a whisk now)


until you reach a good sauce consistency


(this will take about 10 mins but is worth the result)


then add your flavourings which could be 2 tablespoons of fresh parsley and juice of half a lemon or some cheddar cheese


(add to taste)


and then season
You are looking for a carbonara recipe. I haven't mad it before so sorry, but google a recipe and try it with whole milk.
i would use a can of cream of mushroom and only 1/2 can of milk .