Soufflé Carbonara Sammich (Printable Version)

This toasted sammich has airy soufflé egg, creamy carbonara, and crispy pancetta packed into every bite for morning luxury.

# Everything You’ll Need:

→ Carbonara Cream

01 - Kosher salt, add as much as you like
02 - 120 milliliters whole milk
03 - 28 grams pecorino cheese, grated nice and fine
04 - 28 grams parmesan cheese, shredded very fine
05 - 4 egg yolks
06 - 0.5 teaspoon freshly ground black pepper

→ Soufflé Eggies

07 - Kosher salt, use to taste
08 - 1 teaspoon salted butter, at room temp
09 - 1 teaspoon freshly ground black pepper
10 - 1 tablespoon chives, chopped small
11 - 60 milliliters milk
12 - 120 grams thick Greek yogurt
13 - 8 large eggs

→ Assembly

14 - 4 egg yolks to put on top
15 - 14 grams pecorino cheese for stacking
16 - 14 grams parmesan cheese for layering
17 - 1 teaspoon of a plain spray oil
18 - 4 burger buns
19 - 4 chunky pancetta slices (about 225 grams)

# Steps to Cook:

01 - Switch your oven on to 205°C, get your rack in the middle. Stretch pancetta strips on a rack over parchment-lined tray and put another rack on top to keep them flat. Bake them for 45 minutes until crunchy. Let them drip on paper towels and stash a teaspoon of the fat for later.
02 - While pancetta crisps, toss egg yolks, pecorino, parmesan, black pepper, and half your milk into a bowl that can take some heat. Stir well until there’s no lumps. Set your bowl over a pot with gently bubbling water and keep whisking until it thickens, takes about five minutes. Pull off the heat, beat for a minute so it cools down some, then mix in the leftover milk and your reserved pancetta fat. Salt it and leave aside.
03 - Drop the oven to 150°C. Get water boiling for a water bath. Butter up four ramekins (10cm) or a single 20cm square pan. In a large bowl, stir together Greek yogurt, milk, pepper, and a pinch of salt. Crack in the eggs and whisk until it's totally smooth, then fold in chives at the end. Scoop into your buttered dish or dishes. Sit these in a bigger tray, and pour in hot water so it comes halfway up the sides. Pop it in the oven for 30 minutes, spin the tray around at halfway. Let cool before either turning out the ramekins or, if in one big pan, slicing it into four.
04 - Cut open your buns. In a pan with a little oil over medium-high heat, toast the cut sides until they get golden and crisp.
05 - Now, spread a slick of your carbonara cream onto the bottom of each bun. Pile on a slice of crunchy pancetta, a soufflé egg chunk, a sprinkle of both cheeses, and nestle a fresh egg yolk right on top. Cap with the top bun and enjoy right away.

# Extra Suggestions:

01 - You’ll get the best flavor and texture if you grab good-quality eggs.
02 - Ramekins make it easy to serve one at a time. Square pans are great when feeding more people.
03 - Turning your dish around in the oven helps your soufflé puff up evenly.
04 - That raw egg yolk at the end is fancy, but you can skip it if you’re not into it.

Back