1 pack penne pasta
1 tub sour cream
One bottle cream (600mls)
one slab of butter (500gms)
1/2 pack shredded cheese (250gms)
Boil the pasta as you normally would, in a pot with a pinch of salt, following the directions on the back of the pack.
In a separate saucepan, Combine all ingredients except the cheese. Once the ingredients are combined, heat slowly to just below a boil, turn down & let the sauce thicken, constantly stirring so it does not burn or stick to the pot.
Once you have finished cooking the sauce, and after the pasta is ready, extinguish the heat & quickly stir in the cheese.
Mix with the drained pasta & serve immediately.
This will serve anywhere from 3 – 8 people, depending on how much you eat.
if you want to cook less or more, cut the portions accordingly.
Warning though – This is a VERY cheesy fatty, high cholesterol pasta sauce.
If you want to cut the fat content, you can use low fat sour cream, cream cheese & low fat & low cholesterol butter.. But I am not sure it will make a lot of difference..
Another thing – If you want to add Bacon & Mushroom, you will have one of the creamiest cabonara’s you have ever experienced.
Main rules of cooking: Experiment, taste & enjoy 🙂