Carbonara sauce

For this recipe, the following elaborations are needed: 

• Bechamel sauce
• Garnish: 
  • Thinly brunoise the onion and laminate the mushrooms. 
  • Cut the bacon into 1 cm sticks.
  • Gently fry the onion. Once it is fried, stir the bacon over it.
  • Sauté or stew the mushrooms aside.
  • Grate the pecorino or parmesan cheese, or in their absence, any mature sheep cheese.
• Add 25% cream to the bechamel. 
• Add grated cheese and season it with salt and pepper.
• To finish, add the garnish (the onion, bacon and mushroom) 
• Place 2 portions in each ⅛ food tray, 150 g per portion, that is, 300 g in each tray. 
• Chill under 8 ºC in less than 2 hours. 

PASTEURISATION

• Thermoseal the food trays and place the valve with Valvopack. 
• Place it in the steam oven at 100% humidity and pasteurise it at 96ºC for 60 minutes.
• Chill (core temperature under 8 ºC in less than two hours). 
• Store it in the refrigerator between 0ºC and 4 ºC.

REGENERATION

• Take the product out of the package and heat it in a saucepan. 
• Add the boiled and drained pasta.
• Finish with some sliced parmesan cheese. 

Portion 150 g approximately (2 portions per tray)