Carbonara & Deep Fried Mollet Egg
Carbonara is a classic Italian recipe made with pasta, eggs, pecorino cheese, and guanciale.
With very few ingredients, it's simple by design. But, with the correct technique, you will be able to prepare it in a very flavorful way in just a few minutes.
The pecorino cheese can be replaced with parmesan or grana padano, and the guanciale can be replaced with bacon.
Here, we are making the carbonara with tagliatelle, but you can use any pasta you have available.
Fill a pan with water and bring it to a boil over medium-high heat
Finely grate 70 g of pecorino cheese
Prepare an ice bath
Gently add 2 eggs into the boiling water with the help of a spoon. Cook for 5m until they perfectly soft boiled
Crack 1 egg to a bowl and add 2 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 200 g 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 1 egg inside a small bowl and season it with salt and black pepper to taste
Add ½ cup 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 ½ cup of panko and roll it until it is fully coated. Repeat with the other mollet egg
Cook 150 g 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 2 cups of the pasta’s cooking liquid
Place the guanciale on a clean skillet over medium heat and add 1 ladle 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 2 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!
Yield 2 people
Small Diced Guanciale200 g
Pecorino Cheese70 g
Black Pepperto taste
All-Purpose Flour½ cup
Vegetable Oilto fry
Black Pepperto taste
Ice Cubeas needed