▶ Watch the original on InstagramFrom @foodmymuse on Instagram
Carbonara Style Egg Yolk Confit
@foodmymuse · Italian
This video demonstrates how to make luxurious and flavorful carbonara-style egg yolk confit served on crispy pecorino baguette with pancetta, lemon zest, and black pepper.
Ingredients
- 6-12 egg yolks
- Olive oil
- 8oz pancetta
- Baguette
- 3 oz grated Pecorino cheese
- Black pepper
- Lemon zest
- Flaky salt (optional)
Steps
- 1.Separate egg yolks from whites, saving the whites.
- 2.Arrange yolks in a baking dish, cover completely with olive oil.
- 3.Cover with foil, place in a larger dish with hot water (bain marie style).
- 4.Confit at 190F (88C) for 60 minutes or longer for more cooked yolks.
- 5.Cook pancetta in a cold pan on low heat until crispy and fat is rendered.
- 6.Strain and separate pancetta fat.
- 7.Brush pancetta fat onto baguette slices and coat with Pecorino.
- 8.Toast baguette in a nonstick pan, cheese side down, until golden (approx. 4 min), then flip and toast for 1 min.
- 9.Place confit yolks on toasted baguette, top with crispy pancetta, lemon zest, black pepper, and more Pecorino. Add flaky salt if desired.
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