Salt-Cured Egg Yolks for Homemade Spaghetti Carbonara
Equipment
- Large casserole dish
- Oven rack
- Pan
Ingredients
- 2 lbs salt
- 26 oz sugar
- 8 egg yolks
- 1 small onion, diced
- 1 clove garlic, minced
- 4 oz bacon, diced
- 4 fl oz cream
- 2 oz grated parmesan
Instructions
- Mix the salt and sugar together and pour ⅔ of the mixture into a large casserole dish. 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.
- 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.
- 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, add the grated parmesan and cooked spaghetti noodles to the pan and mix well. Once you've plated your creamy pasta, grate an egg yolk on top for the perfect added touch.
