Carbonara Pastina

Cured Yolks

• 2-4 egg yolks

Carbonara Pastina

• 4 oz pancetta (or guanciale (preferable) if you can find it)
• ¾ cup pecorino romano (+ more for topping)
• 1 whole egg
• 2 egg yolks
• Lots of black pepper
• 1 cup acini di pepe
• 4½-5 cups chicken or vegetable stock (hot)
• Salsa macha (salsa macha optional)

Cure Egg Yolks

1. 1

   Cover 2 to 4 egg yolks in tamari and a bit of mirin. Cure in the fridge for 4 hours.

Carbonara Pastina

1. 2

   Add the pancetta to a cold pan and turn heat on to medium low. Let the fat render and the pancetta crisp up. Remove the pancetta from the pan and save the fat.

2. 3

   Add the pecorino to a bowl with the egg, egg yolks, the rendered fat and lots of black pepper. Whisk.

3. 4

   Add the acini di pepe to a skillet with some black pepper and let it get a bit golden on medium heat.

4. 5

   Add your stock to a small pot and heat. Slowly add the hot stock, ½ cup a time mixing well. Once it's al dente, add about 2 tbsp of the broth to the egg mixture to temper it.

5. 6

   Add the egg to the pan, mix it really well on low heat for 1-2 minutes. Turn heat off and let it continue to cook/thicken mixing often. Add salt to taste, keep in mind you'll be adding the pancetta which is salty, cured yolk and more cheese on top.

6. 7

   Serve with the pancetta, more pecorino, black pepper, cured yolk and the salsa macha.