Crispy Lard-Fried Brussels Sprouts with Bacon Carbonara Sauce

Whisk the egg yolks, finely grated Pecorino romano cheese, and cracked black pepper in a small bowl until a thick paste forms.

In a heavy cast iron skillet over medium-high heat, cook the chopped bacon slices until they are completely crispy and their fat has fully rendered. Remove the bacon with a slotted spoon, leaving the hot fat in the skillet. Add the pork lard to the skillet to create a deep-frying shallow pool.

Toss the trimmed and halved Brussels sprouts into the hot lard and bacon fat mixture. Fry them face-down until they are deeply caramelized, dark brown, and crispy on the edges, about 8 to 10 minutes. Remove the sprouts with a slotted spoon and drain them briefly on paper towels, tossing with sea salt.

Pour off most of the hot fat from the skillet, leaving about one tablespoon behind. Turn off the heat and let the pan cool slightly for two minutes so the eggs do not scramble.

Toss the hot crispy Brussels sprouts and cooked bacon lardons back into the warm pan. Immediately pour the egg yolk and cheese mixture over the sprouts. Toss rapidly using tongs, allowing the residual heat of the pan and the sprouts to melt the cheese and emulsify the egg yolks into a glossy, velvety sauce that clings to the sprouts. Serve immediately in a warm bowl with extra black pepper on top.