Carbonara Soft Scramble Tartine by Chef Nyesha Arrington
Ingredients
For the Fried Bread:
10 Slices Sourdough or Country loaf
150 g Clarified Butter
For the Pecorino Aioli:
100 grams Japanese-style Mayo (Kewpie)
1 Garlic Clove
60 grams Pecorino Romano finely grated
2 grams Black Pepper freshly cracked
Kosher Salt
For the Soft Scrambled Carbonara Eggs:
12 Large Eggs
120 grams Heavy Cream
60 grams Pecorino Romano finely grated
2 grams Black Pepper freshly cracked
250 grams Guanciale, diced into small pieces
Pea Tendrils, to garnish
Kosher salt to taste
Instructions
Step 1
Make the Pecorino Aioli - Whisk mayo with Pecorino, garlic, and black pepper. Add Kosher salt to taste.
Step 2
Fry the Bread - Heat butter in a wide pan. Fry bread until deeply golden and crisp on both sides. Drain on a rack.
Step 3
Make the Crispy Guanciale - Render guanciale over medium heat until crisp. Remove and reserve rendered fat.
Step 4
Make the Soft Scrambled Eggs - Whisk eggs, cream, Pecorino, and black pepper. Cook gently over low heat in a nonstick pan, stirring constantly, until custardy. Fold in a touch of reserved guanciale fat.
Step 5
Assemble - Spread Pecorino aioli on toast. Top with soft scrambled eggs. Finish with crispy guanciale, extra Pecorino, pea tendrils, and Kosher salt to taste.
