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The Foundation of Flavor.

Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Carbonara Sauce

A rich, decadent Italian-style cream sauce combining rendered bacon, shallots, and white wine reduction with prepared RC Alfredo Sauce, RC Seasoned Cream Soup Mix, RC Roasted Garlic Base, and RC Low Sodium Supreme Ham Base.

Yield / Servings

1½–1¾ Quarts Yield

Category

Sauces / Pasta Sauces

Filed Under: Sauces Sauce & Cream Mixes Meat & Ham Bases Garlic Bases

Ingredients

10 Components
RC Alfredo Sauce Prepared according to label 16 oz.
RC GF Seasoned Cream Soup Mix Prepared (or standard Seasoned Cream Soup Mix) 1 qt.
Bacon Diced 3 oz.
Fresh Shallots Minced 1½ oz.
White Wine 3 oz.
RC Roasted Garlic Base ½ tsp.
RC Low Sodium Supreme Ham Base ½ tsp.
Parmesan Cheese Grated 4 Tbsp.
White Pepper ¼ tsp.
Ground Nutmeg 1 pinch

Preparation Steps

1
Prepare Sauce Bases

Prepare 16 oz. RC Instant Alfredo Sauce Mix and 1 quart RC Gluten-Free Seasoned Cream Soup Mix (or standard Seasoned Cream Soup Mix) separately according to package label instructions. Hold warm.

2
Sauté Bacon, Shallots & Deglaze

In a saucepan over medium heat, render 3 oz. diced bacon until golden brown. Add 1½ oz. minced fresh shallots and sauté until the shallots just begin to brown. Pour in 3 oz. white wine, scraping up pan fond, and reduce the liquid volume by half.

3
Simmer Cream Base & Seasonings

Transfer the bacon-wine reduction to a double boiler. Add the prepared Alfredo sauce, prepared Cream Soup base, ½ tsp. RC Roasted Garlic Base, ½ tsp. RC Low Sodium Supreme Ham Base, 4 Tbsp. grated Parmesan cheese, ¼ tsp. white pepper, and a pinch of ground nutmeg. Whisk thoroughly and bring to a gentle simmer.

4
Hold or Chill

Keep hot for service in a covered bain-marie above 140°F, or rapidly chill to 40°F for batch prep and re-heating.

Chef Notes & Flavor Architecture

Cured Pork Flavor Amplification: Incorporating RC Low Sodium Supreme Ham Base strengthens authentic cured pork notes throughout the cream matrix without breaking the emulsion or overwhelming the dish with excess salt.

Serving Suggestions: Toss hot fettuccine, fettuccini, or penne pasta with this sauce and finish with egg yolks, cracked black pepper, extra pancetta/bacon crisps, and fresh flat-leaf parsley.