ItalianRoman
Eggs Carbonara
by Federico Fusca Chef · 332K subscribers on YouTube
A cloud-light egg dish inspired by carbonara: baked egg white nests with a creamy yolk heart, served with crispy guanciale and a silky pecorino cream.
- Difficulty
- medium
Ingredients
7 items- Egg
- Salta pinch
- Pecorino Romanofor brushing ramekins and for cream
- Olive Oil
- Black Pepperto taste
- Guanciale
- Waterfor the pecorino cream
Method
- Separate the eggs: whites from yolks.
- Whip the egg whites with a pinch of salt until stiff peaks form.
- Brush small ramekins with pecorino romano and olive oil.
- Fill the ramekins with the whipped egg whites, leaving a well in the center.
- Place a yolk in the well, add pecorino romano, and cover with more egg whites.
- Sprinkle with a pinch of pepper.
- Bake at 170°C (340°F) for 12 minutes.
- Cut the guanciale into slices, then into cubes, and cook until crispy; reserve the rendered fat.
- Prepare the pecorino cream: start mixing pecorino romano with water, then add some of the guanciale fat.
- Plate: place the baked egg cloud, drizzle with pecorino cream, top with crispy guanciale, black pepper, and reveal the soft yolk heart inside.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
