FOR SAUCE:
scale the above ratios up until you have enough
Sauces basically involve combining any of the ingredients above and using spices for flavor.
Flour is mostly a thickener, margarine helps the taste and makes things creamier. Milk pow is a good base, as is cheese. To effectively use cheese in making a white sauce, dice it fine and melt throughly. Add spices as desired!
Start with margarine or water for best effect. For cheese, use ample water and a tightly sealed lid to steam-melt the cheese. Most items will burn or stick easily if margarine and water are not used first. Cook it longer to thicken it.
FOR PASTA:
To begin, cover the bottom of your frying pan in a very thin layer of butter, and add the salmon. Briefly fry the salmon. Add spices as desired at this point.
When the salmon begins to brown, add water, finely cubed cheese, flour, margarine, brown sugar, and milk pow to create a delicious white sauce. The cheese will need to melt, which requires lots of stirring (it sticks to pans easily), high heat, and patience. Thus finely cut cheese works better.
Milk pow makes the best sauce, flour helps thicken it, and margarine and brown sugar are mostly for a sweeter flavor. Some people like adding dehydrated veggies to the mix.
Once your sauce is done, pour it over the pasta. A “true” carbonara has some egg and bacon as well, if you’re bold, cooked in the sauce on the pasta.