Uovo alla Carbonara by @federicofusca

5 min
Hard

4 servings

🥚

4 large eggs

Eggs

🧀

250 g

Pecorino Romano

🥛

250 ml

Fresh Cream

🥓

120 g

Guanciale

🧂

1 g

Black Pepper

🫗

500 ml

Seed Oil

🍞

150 g

Breadcrumbs

🥚

3

Eggs

Preparation Steps

  1. Step 1/13

    Fill the saucepan with water and bring it to a full boil over the stovetop.

    🍲saucepan

  2. Step 2/13

    Gently lower the 4 eggs into the boiling water with the slotted spoon. Boil exactly 5 minutes for soft centers.

    egg
    🍲saucepan
    🥄slotted spoon
    🌡️thermometer

  3. Step 3/13

    Transfer the boiled eggs to the ice water immediately. Chill until completely cold, about 5 minutes.

    egg
    ice water
    🥄slotted spoon
    🥣mixing bowl

  4. Step 4/13

    Cut the guanciale into small strips on the cutting board. Cook it in the frying pan over medium heat until golden and crisp.

    guanciale
    🔪knife
    🪵cutting board
    🍳frying pan

  5. Step 5/13

    Remove the crispy guanciale from the frying pan with tongs. Drain it on paper towel, reserving a little rendered pork fat in the pan.

    guanciale
    🍳frying pan
    🥢tongs
    🧻paper towel

  6. Step 6/13

    Finely grate the 250 g Pecorino Romano cheese. Whisk it with the 250 ml fresh cream in a mixing bowl until smooth.

    Pecorino Romano cheese
    fresh cream
    🧀fine grater
    🥣mixing bowl
    🥄whisk

  7. Step 7/13

    Add the ground black pepper to the Pecorino cream. Stir in about half of the crispy guanciale.

    ground black pepper
    guanciale
    🥣mixing bowl
    🥄whisk

  8. Step 8/13

    Carefully peel the chilled soft-boiled eggs. Pat the peeled eggs dry with paper towel.

    egg
    🧻paper towel

  9. Step 9/13

    Crack the 3 breading eggs into a mixing bowl and whisk them. Place the 150 g breadcrumbs in a second mixing bowl.

    egg for breading
    breadcrumbs
    🥣mixing bowl
    🥄whisk

  10. Step 10/13

    Dip each peeled egg in the beaten breading eggs. Roll each coated egg in breadcrumbs until fully covered.

    egg
    egg for breading
    breadcrumbs
    🥣mixing bowl
    🥢tongs

  11. Step 11/13

    Heat the 500 ml seed oil in the frying pan to about 175°C / 350°F. Fry the breaded eggs until golden and crisp, about 1 to 2 minutes.

    seed oil
    egg
    🍳frying pan
    🥢tongs
    🌡️thermometer

  12. Step 12/13

    Drain the fried eggs on paper towel. Spoon the Pecorino cream onto four serving plates.

    egg
    Pecorino Romano cheese
    fresh cream
    🧻paper towel
    🥣mixing bowl

  13. Step 13/13

    Place one crispy egg on each plate. Finish with the remaining crispy guanciale and extra ground black pepper.

    egg
    guanciale
    ground black pepper
    🥢tongs

Composition

Ingredients

Types

Eggs, Dairy, Meat, Pork, Oil, Bakery, Breadcrumbs

Ingredients

Eggs, Pecorino romano, Fresh cream, Guanciale, Black pepper, Seed oil, Breadcrumbs

Allergens

Egg, Milk, Gluten

Dietetics

Dietary regimen

Ketogenic

Calories

650 kcal

Macro nutrients

Protein: 30g, Fat: 49g, Carbohydrates: 16g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 850mg, Sodium: 1650mg, Iron: 3mg, Phosphorus: 650mg

Vitamins

Vitamin A: 250mcg, Vitamin D: 3mcg, Vitamin B12: 2mcg, Vitamin B2: 0.6mg

Preparation

Time Information

Cooking

5 minutes

Overall

5 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

saucepan, frying pan, mixing bowl, whisk, slotted spoon, tongs, knife, cutting board, fine grater, paper towel, thermometer

Appliances

stovetop

Type

Type

Type Of Dish

Appetizer, Starter, Snack, Side Dish

Occasions

Easter, Easter brunch, Holiday meal, Dinner party, Aperitivo

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Crunchy, Soft, Runny, Creamy, Velvety, Tender

Flavors

Savory, Salty, Umami, Peppery, Rich, Porky, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for a crisp coating and soft center.,Do not leave cooked eggs or dairy sauce out longer than 2 hours.), fridge : 1 day (Store the fried eggs and Pecorino cream separately in airtight containers.,Reheat the egg briefly in an oven or air fryer to restore crispness.,Reheat the cream gently; do not boil it.), freezer : (Not recommended because the soft egg yolk, cream sauce, and breadcrumb coating will lose their intended texture.)