Carbonara Sauce
From: Lucie
Comments: This recipe's name comes from the smoked pieces of lard which must be very well cooked, almost 'carbonized'. Pecorino is a very dry goat cheese. It is difficult to grate and can be crumbled easily.
IngredientsPreparation
  • 1/2 pound [227 g] smoked lard
  • 3 tablespoons [45 mL] olive oil
  • 1 small onion or 2 gray shallots
  • 3 tablespoons [45 mL] butter
  • 1 1/4 cups [310 mL] 35% cream
  • 1 pinch oregano
  • 1 pinch cayenne pepper
  • 7 ounces [198 g] Parmesan or Pecorino cheese, shredded
  • 4 egg yolks
  • Salt, pepper
  • Pasta
  • Dice smoked lard.
  • Finely chop onion.
  • Heat olive oil.
  • Brown onion and lard.
  • Lower heat and incorporate butter, cream, oregano and cayenne.
  • Mix and add half the cheese.
  • Continue cooking 2 to 3 minutes.
  • Remove sauce from heat and incorporate egg yolks, one at a time.
  • Season; taste and rectify seasoning.
  • Mix sauce with pasta and sprinkle with remaining cheese.
  • Serve immediately.