‘Carbonara’ scrambled eggs

‘Carbonara’ scrambled eggs

Scrambled eggs are usually the last thing you want when making carbonara – here, however, the flavours of the iconic Roman pasta dish are incorporated into a seriously indulgent breakfast.

‘Carbonara’ scrambled eggs

Don’t miss our classic carbonara recipe.

  • Serves icon Serves 2
  • Time icon Hands-on time 10 min

Scrambled eggs are usually the last thing you want when making carbonara – here, however, the flavours of the iconic Roman pasta dish are incorporated into a seriously indulgent breakfast.

Don’t miss our classic carbonara recipe.

Nutrition: per serving

Calories
796kcals
Fat
45g (18.3g saturated)
Protein
48.9g
Carbohydrates
47.4g (1.7g sugars)
Fibre
2.9g
Salt
3.9g

Ingredients

  • Large knob of unsalted butter, plus extra to spread
  • 100g cubetti di pancetta or guanciale, diced
  • 6 medium free-range eggs
  • Splash whole milk or single cream
  • 50g parmesan, finely grated, plus extra to serve
  • 4 slices sourdough
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Method

  1. Put the butter and pancetta (or guanciale) in a medium saucepan, then put it over a low heat. Gently cook for the pancetta for 5 minutes, rendering out the fat, until it begins to crisp. Remove with a slotted spoon and put on a plate, keeping as much fat in the pan as possible.
  2. Whisk the eggs with a small pinch of salt, the milk (or cream) and the parmesan. Pour it into the same pan you cooked the pancetta in, add a very generous grinding of black pepper, then give it another whisk to distribute the rendered fat through the eggs. Put over a low heat and cook for 5 minutes, stirring occasionally, until the eggs are almost (but not completely solid). You want, soft, thick, fluffy curds, rather than lots of firm little pieces, so fold the mixture rather than stirring it vigorously (a silicone spatula is a huge help here). Tip in the pancetta and set aside; the residual heat will finish cooking the eggs.
  3. Meanwhile, toast the bread and spread with a little more butter. Put the toast on plates and spoon the scrambled eggs over the top, finishing with more grated parmesan and a final grind of pepper.

Nutrition

Calories
796kcals
Fat
45g (18.3g saturated)
Protein
48.9g
Carbohydrates
47.4g (1.7g sugars)
Fibre
2.9g
Salt
3.9g

delicious. tips

  1. Putting the pancetta in a cold pan and then gently heating it allows all that delicious fat to render out and incorporate into the eggs – if you add the pancetta to a hot pan, there’s a risk the meat will cook too fast and burn before the fat is released.

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Recipe By

Tom Shingler

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