Carbonara Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Bechamel Sauce:1/2 Onion Cloute (bay leaf pinned to onion with cloves)64 oz Milk6.5 oz White Roux (3.25 oz flour, 3.25 oz clarified butter)TT Salt & White PepperCarbonara Sauce:5 cups Bechamel Sauce16 oz Heavy Cream8 oz Parmesan Cheese, Grated6 oz Romano Cheese, Grated1 Lb Pancetta, cut into 1/2" long x 1/4" square pieces1 LB Onions, chopped6 Cloves Garlic, minced1 oz Extra Virgin Olive Oil1 Cup White Wine3 Egg Yolks, lightly whisked1 oz Parsley, finely choppedTT Salt, White Pepper, Garlic Powder
Bechamel Sauce:
1. Scald milk with onion cloute. Remove cloute.
2. While milk is scalding, make white roux. Temper roux into hot milk.
3. Simmer until sauce has achieved desired properties and starchy taste is gone.
4. Season with salt and white pepper.
5. Strain through a mesh basket strainer if needed.
Carbonara Sauce:
1.Heat olive oil in pan and add minced garlic and chopped onions and saute 5 min.
2. Add white wine and reduce by 50%. Set aside.
3. Cook pancetta in same pan until edges are crisp (approx 6 min). Set aside.
4. Heat Bechamel sauce on low heat and add heavy cream.
5. Temper egg yolks into sauce.
6. Whisk in parmesan and romano cheese 1/3 at a time.
7. Stir in onions, garlic, and pancetta until mixed thoroughly.
8. Season with salt, white pepper, and garlic powder as needed.
9. Stir in parsley once sauce is just about complete.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THOMASDWYER64.
1. Scald milk with onion cloute. Remove cloute.
2. While milk is scalding, make white roux. Temper roux into hot milk.
3. Simmer until sauce has achieved desired properties and starchy taste is gone.
4. Season with salt and white pepper.
5. Strain through a mesh basket strainer if needed.
Carbonara Sauce:
1.Heat olive oil in pan and add minced garlic and chopped onions and saute 5 min.
2. Add white wine and reduce by 50%. Set aside.
3. Cook pancetta in same pan until edges are crisp (approx 6 min). Set aside.
4. Heat Bechamel sauce on low heat and add heavy cream.
5. Temper egg yolks into sauce.
6. Whisk in parmesan and romano cheese 1/3 at a time.
7. Stir in onions, garlic, and pancetta until mixed thoroughly.
8. Season with salt, white pepper, and garlic powder as needed.
9. Stir in parsley once sauce is just about complete.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THOMASDWYER64.
Nutritional Info Amount Per Serving
- Calories: 737.8
- Total Fat: 56.2 g
- Cholesterol: 238.0 mg
- Sodium: 1,075.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.9 g
- Protein: 30.2 g
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