Pasta with milk sauce

Name: Pasta with milk sauce
Cuisine: British
Ingredients: 40 g Butter; evoo; Garlic powder; 100 ml cream; 2 types of cheese; 100 g bacon; 200 g pasta; EVOO and salt; 2 Carrots; 1 onion

Engrid @YaonmiBern

I leave you the recipe for feathers with milk sauce; I made the sauce with chesse cream, butter, mozzarella, parmesan and garlic powder, I hope you like it.

The Romans cooked chopped pasta to increase its volume and provide more food. In the Etruscan tomb of Cerveteri, from the 3rd century B.C. and called "tomb of the reliefs", there are references to the utensils used to cook the pasta, it evident the consumption of pasta in Etruscan and Roman societies.

As I mentioned in another recipe, Platina, a Vatican librarian from the 13th century, already wrote that in her time the Neapolitans and Genoese ate penne rigate with cheese and in the book "Cooking pot" it was already said that it was customary to consume lasagna in broths enriched with meat and vegetables.

I leave you the recipe for feathers with milk sauce; I made the sauce with chesse cream, butter, mozzarella, parmesan and garlic powder, I hope you like it.

Engrid @YaonmiBern

I leave you the recipe for feathers with milk sauce; I made the sauce with chesse cream, butter, mozzarella, parmesan and garlic powder, I hope you like it.

Saved

Ingredients

For the milk sauce
40 gButter
evoo
Garlic powder
100 mlcream
2types of cheese
100 gbacon
For the rest of ingredients
200 gpasta
EVOO and salt
2Carrots
1onion

Saved

Steps

1

We gather the ingredients, peel and chop the onion, cook the pasta 10-20' with water, EVOO and salt, peel, chop and cook the carrot for 14'.
2

For the milk sauce, we melt the butter, add the cream and garlic powder, stir until it starts to boil, reduce the heat, add the 2 types of cheese, stir and let melt, add more garlic powder and reserve.
3

We strain the carrot, fry 2' with EVOO, salt and chopped parsley the onion, add the bacon, fry 2', add the carrot, fry 4' and reserve. We strain the pasta, add the previous ingredients, pour the sauce, decorate to taste and serve. Enjoy the recipe.