Carbonara Sauce

Carbonara Sauce
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Carbonara Sauce calories by ingredient
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Introduction

Fresh Carbonara Sauce made from a classic Bechamel Sauce Fresh Carbonara Sauce made from a classic Bechamel Sauce
Number of Servings: 8

Ingredients

    Bechamel Sauce:
    1/2 Onion Cloute (bay leaf pinned to onion with cloves)
    64 oz Milk
    6.5 oz White Roux (3.25 oz flour, 3.25 oz clarified butter)
    TT Salt & White Pepper

    Carbonara Sauce:
    5 cups Bechamel Sauce
    16 oz Heavy Cream
    8 oz Parmesan Cheese, Grated
    6 oz Romano Cheese, Grated
    1 Lb Pancetta, cut into 1/2" long x 1/4" square pieces
    1 LB Onions, chopped
    6 Cloves Garlic, minced
    1 oz Extra Virgin Olive Oil
    1 Cup White Wine
    3 Egg Yolks, lightly whisked
    1 oz Parsley, finely chopped
    TT Salt, White Pepper, Garlic Powder

Tips

I used Muscato wine and it tasted great!!


Directions

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.

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