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–+ servings, 2 cups sauce

Carbonara Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 190.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings, 2 cups sauce

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g each)
  • Meat Option
  • Flavoring Option
  • ½ cup half and half
  • Cheese Option
  • hot cooked pasta, of your choice, for serving

OPTION

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of shrimp soup
  • condensed cream of mushroom soup, Shortcut

Meat - Use 1 Item

  • 6 slices bacon, cooked, drained, crumbled
  • 250 grams bulk pork sausage, cooked, drained, crumbled, (½ lb)
  • 1 cup cooked ham, diced
  • ½ cup proscuitto, diced

Flavoring - Use 1 Item

  • ¼ cup fresh parsley, chopped
  • 2 tablespoons spring onion, sliced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons fresh basil leaves, chopped

Cheese - Use 1 Item

  • 2 tablespoons Romano cheese, grated
  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup Gruyere cheese, grated
  • ½ cup Swiss cheese, shredded

Instructions
 

  • In a 2 quart saucepan on medium heat, add the Soup, Meat, and Flavoring Options, and the half and half. Heat until hot, stirring often to ensure no burning.
  • Stir in the Cheese Option until it is melted in.
  • Serve over cooked pasta, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Pork Sausage.