Carbonara sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Onion 0.2 kg
• Bacon 0.2 kg
• Natural mushrooms 0.2 kg
• Cream 0.2 l
• Table salt 10.0 g
• Ground black pepper 0.5 g
• Olive oil 0.025 l
• Bechamel (roux 40x40) for sauces 0.75 l
• Parmesan cheese 0.05 kg
• Sterilised milk 0.75 l
• Margarine 0.03 kg
• Plain flour 0.03 kg
• Ground white pepper 0.15 g
• Ground nutmeg 0.15 g
• Table salt 3.75 g