Cloud Egg Carbonara

Method

1. Separate the egg whites from the yolks.
2. Whip the egg whites with a pinch of salt until stiff peaks form. Perform the 'upside-down test' to ensure they hold.
3. Brush small ramekins or molds with pecorino romano and olive oil.
4. Place the whipped egg whites in the molds, leaving a well in the center.
5. Add the egg yolk to the well, then add pecorino romano, and cover with more egg whites, like making gelato.
6. Season with a pinch of black pepper.
7. Bake at 170°C (340°F) for 12 minutes.
8. Slice the guanciale into pieces, then cut into cubes.
9. Cook the guanciale until crispy, rendering the fat. Set the crispy guanciale and fat aside separately.
10. Make the pecorino cream: mix pecorino romano with water, then add some of the rendered guanciale fat and emulsify until creamy.
11. Assemble the dish: spread the pecorino cream on the plate, place the baked cloud egg on top, add crispy guanciale, and finish with black pepper.