Fill a pan with water and bring it to a boil over medium-high heat

Finely grate <quantity>70<unit>g</unit></quantity> of pecorino cheese

Prepare an ice bath

Gently add <quantity>2</quantity> eggs into the boiling water with the help of a spoon. Cook for 5m until they perfectly soft boiled

Crack <quantity>1</quantity> egg to a bowl and add <quantity>2</quantity> egg yolks. Whisk to combine

Add the grated pecorino cheese to the egg mixture. Mix until you obtain a paste and reserve in the refrigerator

Remove the eggs from the boiling water and transfer them immediately to the ice bath. Let them cool down for at least 2m to help peeling them

Place <quantity>200<unit>g</unit></quantity> of small diced guanciale on a warm skillet over medium heat. Cook until it releases the fat and turns golden brown. Discard or save the fat for other preparations

Fill a pan with water and add salt to taste. Bring it to a boil over high heat

Using the back of a spoon, crack the eggs’ shells and carefully peel them. Set the peeled eggs aside

Crack <quantity>1</quantity> egg inside a small bowl and season it with salt and black pepper to taste

Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour to a small bowl and season with salt to taste

Roll each mollet egg into the seasoned flour until they are completely coated in it. Dip them in the egg mix to form an even layer around them

Transfer the mollet egg to a bowl with <quantity>½<unit>cup</unit></quantity> of panko and roll it until it is fully coated. Repeat with the other mollet egg

Cook <quantity>150<unit>g</unit></quantity> of tagliatelle in the boiling water for about 6m until al dente, according to the manufacturer’s instructions

Fill a small pan halfway with vegetable oil and let it warm up over high heat

Once the vegetable oil is really hot, fry the mollet eggs until crispy and golden brown. Transfer to a plate lined with paper towels. The deep fried mollet eggs are ready

Separate <quantity>2<unit>cups</unit></quantity> of the pasta’s cooking liquid

Place the guanciale on a clean skillet over medium heat and add <quantity>1<unit>ladle</unit></quantity> of the cooking liquid. Cook until the liquid is reduced by half

Drain the pasta

Turn the heat down to low and add the egg and cheese mixture. Stir constantly to combine everything into a creamy mixture. If necessary, remove from the heat to prevent the eggs from cooking

Turn off the heat and add the cooked pasta. Mix until everything is combined and creamy

Plate the pasta, dividing it into <quantity>2</quantity> dishes. Pour some of the sauce over the pasta

Place a Deep Fried Mollet Egg on top of each dish, and add black pepper to taste. The carbonara & deep fried mollet egg is ready

Grab your favorite cocktail and enjoy!