Salt-Cured Egg Yolks For Homemade Spaghetti Carbonara
If you've haven't been salt-curing your eggs, you've really been missing out on the finer things in life. Salt-cured eggs make a great addition to many dishes, but we like them best with homemade spaghetti carbonara. You'll love the effect of grating an egg yolk over your creamy pasta dish!
- 2 lbs salt
- 26 oz sugar
- 8 egg yolks
For the carbonara sauce:
- 1 small onion, diced
- 1 garlic clove, minced
- 4 oz bacon, diced
- 4 fl oz cream
- 2 oz grated parmesan
1. Mix the salt and sugar together and pour ⅔ of the mixture into a large casserole dish.
2. Crack an egg in half and use the egg shell to create 8 indents in the salt mixture. Separate the eggs and egg whites and place one egg yolk into each indent. Pour the rest of the salt & sugar mixture over the egg yolks and refrigerate for 3-4 days.
3. Carefully remove the yolks from the casserole dish and rinse them off with water. Place them on an oven rack and cook at 150°F for 30-35 minutes to dry them out.
4. Cut the bacon into smaller bits and cook them together with the onion and garlic in a pan over medium heat. Stir in the cream and bring to a simmer. Finally, ad the grated parmesan and cooked spaghetti noodles to pan and mix well. Once you've plated your creamy pasta, grate an egg yolk on top for the perfect added touch.
It might look a little crazy, but once you go salted, you'll never go back!
You can find the recipe for the Egg Ravioli featured in the bonus video here.