Carbonara Soft Scramble Tartine by Chef Nyesha Arrington

Yield: 10 servings

INGREDIENTS

For the Fried Bread
• 10 slices sourdough or country loaf
• 150g clarified butter

For the Pecorino Aioli
• 100g Japanese-style mayo
• 1 garlic clove, microplaned
• 60g finely grated Pecorino Romano
• 2g freshly cracked black pepper
• Kosher Salt

For the Soft Scrambled Carbonara Eggs
• 12 large eggs
• 120g heavy cream
• 60g finely grated Pecorino Romano
• 2g freshly cracked black pepper
• 250g guanciale, small dice
• Pea tendrils, to garnish
• Kosher salt to taste

METHOD

1. Make the Pecorino Aioli - Whisk mayo with Pecorino, garlic, and black pepper. Add Kosher salt to taste.

2. Fry the Bread - Heat butter in a wide pan. Fry bread until deeply golden and crisp on both sides. Drain on a rack.

3. Make the Crispy Guanciale - Render guanciale over medium heat until crisp. Remove and reserve rendered fat.

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.

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.