I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at the store was half-and-half. In front of my eyes, the cream broke - I'm still grieving for that bacon.
What went wrong? Is that the wrong kind of cream? was my temperature too high? how is the cream I should use called in Canada ?