Veeky Forums I need your help right this minute

Veeky Forums I need your help right this minute.
I am making pasta and chicken and need to make a sauce for it. I don't have heavy cream for alfredo sauce. I have butter, flour, whole milk, chicken stock, sour cream, cream cheese, white wine.
What is the best sauce to make from this? Buerre blanc? A simple butter gravy? Alfredo sauce with whole milk and cream cheese instead of heavy cream?

Just do traditional carbonara senpai

Didn't even think of that.
>toss pasta with raw eggs over heat until it's not disgusting
I think I'm going to mess that up. Also still don't have the heavy cream.

If you really want a creamy sauce, cream cheese works wonderfully with pasta. If you want something lighter, you could deglaze the chicken pan with wine, add chicken stock and let it reduce some, then swirl in butter, and if you have any herbs, that'd be nice too.

What so you want heavy cream for? You just need good quality bacon (asuming you don't have pancet) 3 egg yolks, Parmesan and some spaghetti water

It's leftover chicken. I might just have to wing it.

First recipe I saw had cream.
Second recipe, guy had noodles with scrambled eggs.

if you're too bad of a cook to make decent carbonara, just make aglio e olio...

That's totally doable. Do you have any aromatics (onion, shallot, garlic, leek, peppers, etc) that you could saute to create a base for deglazing and creating the sauce?

I can give you my traditional recipe. It's quite easy, delicious and hard to fuck up. But you'll have to post pics of the whole process

Not him, but I totally want a good carbonara recipe. Gib plz

Onion, garlic, bell pepper yes. Also sun dried tomato minced garlic. Anchovy paste.

I'm listening
Just never made it before.

OK guys I'm gonna saute onion, add 1/2 cup white wine and let it reduce, add butter and then whisk in flour and thin it out with 50/50 whole milk and chicken stock.
Everyone on board?

1tbsp virgin olive oil
250g panceta/guanciale/good bacon
4 egg yolks
100g parmesan/pecorino cheese
salt&pepper
~400g spaghetti
----------------
Cook the pasta until al dente in salted water (although I personally prefer it a bit overcooked)

In a large pan, heat olive oil at medium, add panceta and fry it until a it gets a bit crispy and the fat hast melted.

In a bowl, mix the egg yolks with the cheese, salt and pepper.

Drain spaghetti, save 1 glass of pasta water.

Add spaghetti to the pan where the panceta is, add the pasta water, mix well.

Take pan off of the heat, wait for a few seconds and then add the egg mixture. You want to wait for a few seconds so the egg doesn't get "omeletty". Add a bit more water if needed.

Serve spaghetti, add some more grated cheese and pepper.

Cut panceta into small strips

Go for it, whatever you're comfortable with. It's your meal, let us know how it turns out, good luck OP!

thanks
OK I'll post when I'm done

Still, we want pics. Keep us posted

dont forget to throw in some garlic with the pancetta for extra flavor

Crushed garlic into the water is also yummy

I'm embarrassed to post a pic, it looks a mess. Does taste good though.

I understand, OP. Pasta dishes don't always look pretty. As long as it tastes good.

Which recipe did you follow? post pics

>onions and garlic and anchovy
>boil down white wine
>2 Tbsp butter
>2 Tbsp flour
>1/2 cup milk & 1/2 cup chicken stock
>salt and pepper and oregano
put it over egg noodles and chicken breast

my pasta was a little overcooked and gummy (I live at altitude, hard to do pasta well) and the sauce too thick. Did taste good though.

Doesn't look that bad desu, as long as it tastes good.

Still, flour on pasta, know that we judge upon your bad choices.

Make a picatta or francese

I'd eat it, enjoy it, then call you a fag.

Someone doesn't know how bechamel sauce is made. (It's you.)

>chicken
>pasta

Olive oil and garlic

Sweat garlic in olive oil on medium low

Add pasta parsley and red pepper flakes

just make a veloute my nigg

He has a point tho, you don't use bechamel on pasta unless it is lasagna or caneloni

>you don't use bechamel on pasta unless it is lasagna
WTF? I only use bechamel when making aspics or frying bacon.