RomanItalian
Soft Egg Carbonara
by Fabrizio Sepe · 119K subscribers on YouTube
Not an Easter egg, but the surprise inside is even better than a toy. Today I prepare my soft carbonara egg. The key ingredient is the egg. This is an appetizer I used to make at Le Tre Zucche years ago, but you can pair this cloud-like egg with any cream you like. The dish features a soft, baked meringue-like base with a runny yolk, served on a creamy pecorino sauce and topped with crispy guanciale and black pepper.
- Difficulty
- medium
Ingredients
6 items- 1 pcsEggOne egg per serving
- GuancialeThin strips for crispiness
- Pecorino RomanoFor the creamy sauce
- Hot WaterWarm water for thinning the cream
- SaltA pinch
- Black PepperTo taste, preferably freshly ground
Method
- Separate the egg, keeping the yolk whole and the white in a bowl.
- Slice the guanciale into thin strips.
- Whip the egg whites until stiff peaks form (do not add salt yet).
- Place the whipped whites in a disposable cup or small container, pressing to pack tightly.
- Make a well in the center of the whites, gently place the yolk in the hole, add a pinch of salt, and cover the yolk completely with more whipped whites.
- Bake in a static oven at 180°C for a maximum of 8 minutes.
- Meanwhile, render the guanciale slices in a pan until crispy.
- In a bain-marie, combine grated pecorino with some of the rendered guanciale fat and warm water to create a creamy sauce.
- Spread the pecorino cream on a serving plate, place the baked egg on top, garnish with crispy guanciale, and finish with a sprinkle of black pepper.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
